For the Sriracha Roasted Veggies:
8 ounces cremini mushrooms, quartered
1/2 red pepper, sliced
1 tablespoon sesame oil
1 to 2 teaspoons sriracha hot sauce
For the sauce:
3 tablespoons soy sauce
1 tablespoon hoisin sauce
2 teaspoons sesame oil
2 tablespoons hot water
For the lo mein:
8 ounces lo mein noodles, fresh or dried
1 teaspoon sesame oil
1 tablespoon vegetable oil
1 pound boneless chicken breast, sliced thin
1/2 head green cabbage, shredded (about 3 cups)
1 large carrot, grated
For the garnish:
Fresh scallions, chopped
If making the Sriracha Roasted Vegetables: Heat the oven to 400°F. In a small bowl, toss quartered mushrooms and red peppers with the sesame oil and sriracha. Spread out on a baking sheet.
While you make the Chicken Lo Mein, bake for 15 minutes until tender and blistered in spots.
Stir the sauce ingredients together and set near the stove.
Cook the lo mein noodles: Bring a large amount of salted water to a boil. Add the noodles and cook until tender, usually around 4 minutes, but check the package directions for the noodles you are using.
Drain the noodles and toss with sesame oil to prevent sticking.
Cook the chicken: Heat a wok or large skillet over medium-high heat. Once hot, add the vegetable oil once that’s hot, add the chicken. Cook until the chicken is cooked through, 5 to 6 minutes, stirring frequently.
Add the vegetables: When chicken is cooked, add cabbage and carrots, and continue to stir and cook until the veggies wilt and the liquid they release is mostly evaporated, 2 to 3 minutes.
Add the noodles and sauce: Add noodles along with sauce and stir with the chicken and veggies to combine. The sauce should coat the noodles and other ingredients. If the dish seems too dry, add more water.
Taste and adjust the flavor to your liking. It might need another dash of soy sauce, for example.
Serve: Serve the Chicken Lo Mein topped with scallions, sesame seeds, and roasted veggies.