Chicken Lo Mein

This is a home-made Asian dish that will become a family favourite.
    
8      Oz. mushrooms, sliced
12    Oz. linguine or fettucini noodles, cooked, drained and set aside
1      Lb boneless, skinless chicken, cut into thin slices
2      Tbsp vegetable oil
2      Cups snow peas, trimmed
1      Ontario greenhouse red pepper, sliced
2      Green onions, chopped
3      Cloves garlic, chopped
1      Tsp ground ginger
1      Cup chicken stock
2      Tbsp oyster sauce
2      Tbsp soy sauce
2      Tsp corn starch
1      Can baby corn, drained
    
In a small bowl, mix together chicken stock, oyster sauce, soy sauce and corn starch. Set aside.

In a deep skillet (or wok), heat 1 tbsp vegetable oil over medium high heat. Stir fry the chicken approximately 2 minutes until no longer pink. Remove from pan and set aside.

Add remaining oil to pan. Add snow peas, greenhouse red pepper, mushrooms, green onions, garlic and ginger. Stir fry about 2 minutes. Add chicken back to skillet and stir in. Add baby corn and cooked pasta to pan. Stir. Stir the sauce mixture and pour into the skillet. Stir again, and cook until thickened.