2lb.cooked chicken breast, cut into strips(6 cups)
Prepare the shirataki noodles:
Pour the noodles into a colander. Rinse thoroughly. Cook in boiling water for 3 minutes, drain, then dry-roast them in a dry nonstick skillet, stirring, for 1-2 minutes, until completely dry.
Defrost the vegetables:
Place the contents of one bag of frozen veggies in a microwave-safe bowl. Add 2 tablespoons water, cover, and microwave for 3 minutes. Stir, and microwave 3 more minutes. Pour into a colander to drain. Repeat with the second bag. Set aside.
Prepare the sauce:
In a medium bowl, whisk together the soy sauce and peanut butter until smooth. Whisk in the red pepper flakes and konjac flour. Set aside.
Cook the lo mein:
Heat a wok or a very large (14-inch) nonstick skillet over medium-high heat, about 3 minutes. Add the coconut oil, ginger and garlic, and cook, stirring, 30 seconds.
Add the defrosted vegetables, the chicken breast strips, and the cooked noodles. Stir-fry for 1-2 minutes, gently mixing everything together.
Add the sauce to the skillet and toss, using tongs, to coat everything evenly with the sauce and to heat everything through, about 3 minutes.
Transfer the lo mein to a serving platter, drizzle with sesame oil and top with chopped scallions and sesame seeds. Serve immediately.