Chicken Lo Mein

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Ingredients

8 ounces linguine or Chinese egg noodles (cooked according to package instructions)
1 tablespoon canola oil (or oil of choice)
3 tablespoons ginger (minced)
2 cloves garlic (minced)
1 teaspoon chili garlic paste (more or less to taste)
1 pound chicken breasts (boneless, skinless)
salt and pepper (to taste)
1 red bell pepper (seeded and sliced)
2 cups snow peas
2 tablespoons soy sauce
2 tablespoons Nakano Natural Rice Vinegar
1 tablespoon hoisin (or brown sugar)
2 teaspoons sesame oil
scallions (optional garnish)

1
Cook the linguine or Chinese egg noodles according to package instructions; set aside.
2
Pre-heat a large wok or deep skillet over high heat and add the oil. Saute ginger, garlic and chile paste until fragrant, about 30 seconds. Toss in chicken and sprinkle with salt and pepper. Saute until chicken is golden brown, about 5-7 minutes; remove chicken from pan and set aside.
3
In the same hot pan, add peppers and snow peas plus a pinch of salt and pepper. Saute until crisp-tender, about 3-4 minutes. Return chicken to pan along with cooked pasta.
4
Drizzle in soy sauce, rice vinegar, hoisin and sesame oil. Saute until pasta, chicken and veggies are evenly coated, about 2-3 minutes. Serve with scallions on top.