1tablespoonrice wine vinegar or distilled white vinegar
1tablespoonketchup
2teaspoonschopped ginger
1teaspoondark sesame oil
FOR THE LO MEIN:
12ouncesChinese Lo Mein noodles or linguine pasta, I used linguine cooked until barely al dente
2boneless skinless chicken breasts
1tablespoonvegetable oil
1largeonion
1 ½cupsshredded carrots
1cupsliced fresh mushrooms
1cupbroccoli florets, steamed until just barely tender (they will cook longer in the stir-fry)
Unsalted dry-roasted peanut halves, optional
Instructions
For the sauce, whisk all of the ingredients together in a 1-quart bowl.
For the lo mein, cook the noodles according to package directions. Meanwhile, continue with the recipe, and when the noodles are done, drain and set aside.
Make the stir-fry sauce and set aside. Heat the oil in an extra-deep 12-inch nonstick skillet over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Stir from time to time. While the onion cooks, slice the chicken into strips about 1/4-inch wide. Add the chicken to the skillet. Raise the heat to medium-high and stir occasionally.
While the chicken cooks, add the carrots, broccoli and mushrooms and stir to mix. Stir-fry the mixture until the chicken is no longer pink. Immediately add the stir-fry sauce and noodles. Raise the heat to high and cook until the noodles and chicken are heated through and coated with sauce, 2-3 minutes, stirring constantly. Serve, garnished with peanut halves (if using - I did not).