In a large bowl, combine 2 tablespoons sesame oil, 3 tablespoons reduced-sodium soy sauce, and 1/4 teaspoon crushed red pepper. Add the sliced chicken breast and toss to coat evenly. Set the chicken aside to marinate while you prepare the other ingredients. This quick marinade adds both flavor and tenderness to the chicken.

Bring a large pot of water to a boil. Add the lo mein noodles and cook according to package directions until just tender. Drain the noodles, transfer them to a large bowl, and toss immediately with 2 teaspoons sesame oil and 1 teaspoon chile-garlic sauce. Set aside. I find this step ensures the noodles are nicely flavored and don’t stick together.

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the sliced mushrooms and cook until their juices are released and the mushrooms turn golden and tender, about 4 to 5 minutes. Stir in the minced garlic, chopped ginger, and sliced scallions and cook for 1 minute more until fragrant. Transfer this mushroom mixture to a medium bowl.

Add 1 tablespoon vegetable oil to the pan and heat over medium-high heat until shimmering. Add broccoli florets, red bell pepper strips, and halved snow peas. Cook, stirring often, until the vegetables are tender-crisp, about 2 to 3 minutes. Stir in the napa cabbage and cook until just wilted, about 2 minutes more. Transfer all the cooked vegetables to the bowl with the mushroom mixture. For extra color and nutrition, I always include the full variety of vegetables listed.

Heat the remaining 1 tablespoon vegetable oil in the pan over medium-high heat. Remove the chicken from the marinade (reserving the marinade in the bowl) and add the chicken to the pan. Sauté until cooked through, about 2 to 3 minutes. Meanwhile, add the chicken broth and cornstarch to the reserved marinade and whisk until smooth. Pour this sauce into the pan with the chicken and simmer until the sauce thickens, 1 to 2 minutes.

Add the cooked vegetable and mushroom mixture (from Steps 3 and 4) to the pan with the chicken and toss to combine thoroughly. Transfer the chicken and vegetables mixture to the bowl with the seasoned noodles (from Step 2) and toss until everything is evenly coated and distributed. For a punch of freshness, I like to sprinkle a few extra sliced scallions on top before serving.