Courtesy of the Kroeger family.
In a saucepan, heat one cup of the broth and add noodles; stir for 2 minutes or until cooked through.
In a bowl, whisk together remaining chicken broth, soy sauce, vinegar, oil and sugar; set aside.
In a wok, heat oil over medium high heat; sauté carrots, mushrooms, peas, onions, garlic, and ginger for about 5 minutes or until tender but crisp. Add noodles and sauce and stir fry until well coated.
Tip: If using regular lo mein noodles, boil them in a pot of boiling water until tender but firm. Drain well and set aside until ready to use. Reduce the chicken broth to ½ cup to use only in the sauce.