10 ounces Chinese wheat noodles (lo mein)
1/2 teaspoon grated fresh ginger
3 teaspoons dark sesame oil, divided
1/4 teaspoon sugar
10 ounces boneless, skinless chicken thighs or breast meat, sliced into bite-size pieces
2 tablespoons canola or vegetable oil, divided
2 teaspoons plus 2 tablespoons soy sauce, divided
1 pound bunch asparagus, ends trimmed, cut into 1 1/2-inch lengths
1 teaspoon cornstarch
3.5 ounce package shiitake mushrooms, stems removed, caps thinly sliced
1 teaspoon rice wine vinegar or sherry vinegar
3 scallions, white and light green parts only, thinly sliced
Bring a large pot of water to a boil. Cook noodles according to package directions. Drain and rinse under cold water until completely cool; toss with 1 teaspoon sesame oil to coat.
In a mixing bowl, combine chicken with 2 teaspoons soy sauce and cornstarch; set aside.
Make sauce by stirring together remaining 2 teaspoons sesame oil, remaining 2 tablespoons soy sauce, vinegar, ginger, and sugar in a separate small bowl.
Heat a large nonstick wok or 12-inch sauté pan over high heat. Add 1 tablespoon oil, swirling to coat pan, then add chicken in a single layer.
Let cook undisturbed for about 1 minute; stir and continue cooking until chicken is just cooked through, about 2 to 3 minutes more. Remove from pan and reserve.
Add remaining tablespoon oil to pan over high heat. Add asparagus; cook for 1 1/2 minutes, stirring constantly. Add mushrooms; cook for 1 1/2 minutes, stirring constantly.
Add scallions and noodles and cook for 1 minute, then add sauce, stirring to coat (you may need to use tongs to mix the noodles well.) Cook until noodles are heated, about 1 more minute. Serve immediately.