chicken lo-mein... 25 minutes (plus marinating)

the goods:

2 boneless skinless chicken breasts

1 red bell pepper, finely sliced

1 cup bean sprouts

1 tablespoon vegetable oil

4 garlic cloves, minced

1 tablespoon fresh grated ginger

4 scallions, chopped, light green and dark green parts divided

1 package fresh egg noodles (8-10 oz.)

1/2 cup hoisin sauce

pea shoots (optional)

sauce:

1/2 cup chicken broth

4 tablespoons soy sauce

2 tablespoons hoisin sauce

2 tablespoons oyster sauce

2 teaspoons sesame oil

4 teaspoons cornstarch

Pound chicken breasts to 1/2-inch thickness. Marinate in hoisin sauce 30 minutes (or up to 4 hours). Set a pot of water to boil. Combine all sauce ingredients in a glass measuring cup and mix well. Grill chicken over medium heat until cooked through, about 5 minutes per side. Slice diagonally.

Cook noodles in boiling water according to package instructions. Heat oil in a wok over medium heat. Add light green and white parts of scallions, ginger, and garlic. Cook until fragrant, about 1 minute. Add red pepper slices and cook 2 minutes. Add cooked noodles, bean sprouts, sliced chicken, scallion greens, and sauce. Stir over medium heat until sauce is thickened, about 2 minutes. Top with pea shoots and serve!