Chicken Lo Mein

1/2 pound angel hair pasta
3 T. hoisin sauce
1/4 cup chicken broth
2 T. soy sauce
2 tsp toasted sesame oil
1 tsp cornstarch
2 tbsp vegetable oil (divided)
1 tbsp finely chopped fresh ginger
1 medium onion, halved lengthwise and thinly sliced
4 to 5 shiitake mushroom caps, thinly sliced
1/2 cup thinly sliced carrots
1 cup broccoli florets
1 cup sugar snap pea pods, halved
1 15 oz can Chinese baby corn, drained and cut in thirds
1-1 1/4 pounds skinless, boneless chicken breast, cut into bite-size strips

Cook the noodles until just tender.  Drain.  Rinse the noodles with cold water, drain well, and then set them aside.

In a small bowl, mix the hoisin sauce, chicken broth, soy sauce, sesame oil, and cornstarch.  Then set the sauce aside.

Heat 1 T. vegetable oil in a large wok or nonstick skillet over medium-high.  Stir-fry the ginger for 30 seconds.  Then add the onion and stir-fry for 2 minutes.  Add the mushrooms and carrots and stir-fry 2 more minutes.  Finally, add the broccoli, pea pods, and corn.  Stir-fry the vegetables for 2 more minutes, then transfer them to a plate.

Heat the remaining T. oil in the pan.  Add chicken and stir-fry until it's no longer pink, about 3-4 minutes.   Add the cooked noodles, vegetables, and sauce.  Turn the heat down to medium.

Using two spatulas or wooden spoons, lightly toss the mixture until heated through, about 3 minutes.  Serves 6-8.