Foodie Friday Chinese Noodles

My kids and I love to eat chinese soft noodles with chicken but I certainly don't like all the MSG, sodium, and calories that are included.  I found this recipe via Familyfun.com and it's as good if not better than takeout.  You can certainly change up the veggies to your tastes.
Homemade Chicken Lo Mein
1/2 package angel hair pasta
3 Tbsp hoisin sauce
1/4 cup chicken broth (I used low sodium)
2 Tbsp soy sauce (again low sodium)
2 tsp sesame oil
1 tsp cornstarch
2 Tbsp vegetable oil
1 Tbsp finely chopped ginger (I didn't have so I used ground from a jar)
1 Tbsp minced garlic
1 medium onion thinly sliced (I didn't use this)
*Optional Veggies:
1/2 cup thinly sliced carrots
1 cup broccoli florets
1 cup sugar snap peas
1 can baby corn drained and cut into thirds
1 to 1 1/4 pound boneless, skinless chicken breast, cut into bite sized peices

*Instead of all these veggies I added the baby carrots and a bag of Birdseye Steamfresh mixed veggies that included the carrots, peas, broccoli, and water chestnuts. 

1. Cook the noodles according to the package directions until just tender.  Drain, rinse with cold water, then set aside
2. In a small bowl mix hoisin sauce, chicken broth, soy sauce, sesame oil, cornstarch, ginger (if not using fresh), and garlic.  Set aside
3. Heat 1 Tbsp vegtable oil in wok or large skillet (use the biggest skillet you have) over medium heat.  Stir fry the ginger and onion and veggies until crisp (if using fresh)  remove from pan and trasfer to plate
*or cook the Steamfresh veggies and just stir fry the corn
4. Heat 1 Tbsp oil in pan and stir fry the chicken until no longer pink
5. Add the noodles, veggies, and sauce to the pan with chicken and turn heat down
6. Using two spatulas or spoons lightly toss the mixture until heated through and combined.


Everyone liked this dish and there wasn't much leftover. 

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