Begin by cooking the lo mein noodles according to the package instructions. Ensure they are al dente, then drain and set aside. If using fresh linguine or spaghetti, follow the same cooking instructions.
In a small bowl, mix together the low-sodium chicken broth, low-sodium soy sauce, Chinese oyster sauce, toasted sesame oil, and Chinese chile-garlic sauce. Set this mixture aside as it will be the flavorful base of your lo mein.
In a large wok or skillet, heat the vegetable oil over medium-high heat until shimmering. This ensures a good sear on the vegetables and noodles.
Add the sliced shiitake mushrooms to the pan and stir-fry for about 2 minutes until they begin to soften. Then, add the minced ginger and garlic, cooking for an additional 1 minute until fragrant.
Toss in the snow peas and broccoli florets, cooking for another 3-4 minutes until they are tender-crisp. The colors should be vibrant, and the vegetables should maintain a slight crunch.
Add the cooked lo mein noodles to the pan, pouring the sauce mixture over everything. Using tongs or a spatula, gently toss to coat the noodles and vegetables evenly in the sauce. Cook for an additional 2-3 minutes, allowing everything to heat through.
Remove the pan from the heat and garnish with thinly sliced scallions. Serve the Weeknight Lo Mein hot, with extra Chinese chile-garlic sauce on the side for those who like it spicy. Enjoy your homemade takeout-style meal!
