Sesame Chicken with Lo Mein and Green Beans

This was on the cover of Wegman's MENU magazine. It was delicous - Katie got to go home with the leftovers!

 1pkg(12 oz)Food You Feel Good About Cleaned & Cut Trimmed Green Beans
1box(16 oz)Asian Classics Lo Mein Noodles (Frozen Foods), thawed per
pkg directions ( they were out and I  bought dry boxed rice noodles)
1lbWegmans Seasoned Chicken Breast Strips for Stir-Fry (just used Chicken Tenderloins)
3TbspWegmans Vegetable Oil, divided
2 cloves Garlic, minced
1pkg(12 oz)Food You Feel Good About Cleaned & Cut Asian Slaw ( they didnt have this so I used 4 cups napa cabbaged sliced thin ,1 grated carrot and 1 small dice celery)
Salt and pepper to taste
1cup Asian Classics Sesame Garlic Sauce (International Foods)
1Tbsp Sesame Seeds

 Drizzle 2 Tbsp oil around sides of stir-fry pan; tilt pan to distribute
evenly. Heat oil in pan on HIGH until oil faintly smokes. (If oil smokes too
much, pan is too hot.) Stir fry chicken 4-5 min; remove from pan and
set aside.

 Meanwhile  blanch green beans in large pot of boiling salted water 3-4 min. Remove beans with slotted spoon; drain and set aside. Add noodles to blanching water; blanch 2 min. Drain and set aside. OR since I  had to cook my noodles as they were dry uncooked. ****CHEFS NOTE per Katie DO NOT INSERT YOUR FINGERS IN BOILING WATER TO PUSH NOODLES UNDER USE A UTENSIL!***

 Drizzle remaining Tbsp oil around sides of pan; tilt pan to distribute
evenly. Heat oil in pan on HIGH until oil faintly smokes. Add garlic, Asian
slaw , and green beans. Stir and toss, 2-3 min. Season to taste with salt
and pepper.

 Add chicken, noodles, and sesame garlic sauce to stir-fry pan. Stir
briefly to heat through, 2-3 min. Garnish with sesame seeds.