• Bring a medium pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens.

• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain and set aside.

• While noodles cook, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Open package of chicken* and drain off any excess liquid. Add chicken, coleslaw mix, scallion whites, and a pinch of salt and pepper to hot pan. Cook, stirring occasionally, until chicken is cooked through and veggies are tender, 4-6 minutes. (For 4 servings, you may need to work in batches.) • Add bok choy and napa cabbage, sweet soy glaze, umami ginger sauce, and 1⁄4 cup water(1⁄2 cup for 4). Cook, stirring occasionally, until cabbage mix begins to soften and sauce is warmed through, 30-60 seconds. (For 4, if you’re working in batches, return chicken mixture to pan with sauce and stir to thoroughly coat.)

• Remove pan from heat. Stir in drained noodles; toss to combine. Taste and season with salt and pepper if desired. • Divide lo mein between shallow bowls. Top with scallion greens and as many sesame seeds as you like. Drizzle with as much Sriracha as you like and serve. ***Poultry is fully cooked when internal temperature reaches 165°.***