Chicken Lo Mein

1/2 pound angel hair pasta
3 tablespoons hoisin sauce
1/4 cup chicken broth
2 tablespoons soy sauce
2 teaspoons sesame oil
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 tablespoon finely chopped fresh ginger
1 medium onion, halved lengthwise and thinly sliced
1 cup thinly sliced carrots
2 cup broccoli florets
1 cup sugar snap pea pods, halved
1/2 pound skinless, boneless chicken breast, cut into bite-size strips

1.Cook the noodles according to the package directions until just tender. Drain them well, and then set them aside.

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

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

4.Heat the remaining tablespoon of oil in the pan. Add the chicken and stir-fry it until it's no longer pink, about 4 to 5 minutes. Add the cooked noodles, vegetables, and sauce. Turn the heat down to medium.

5.Using two spatulas or wooden spoons, lightly toss the mixture until heated through, about 3 minutes.