Start by cooking the lo mein noodles according to the package instructions. Once done, drain and rinse under cold water. This will stop the cooking process and prevent them from sticking together.

In a large pot, add your chicken breasts along with half of the ginger slices and chicken stock. Bring to a rolling boil and let simmer for about 20 minutes, or until the chicken is cooked through. Once done, remove the chicken and set aside.

In the same pot, add tamari sauce, white sugar, dark brown sugar, lime juice, rice vinegar, remaining ginger, and lime zest. Stir this mixture well to combine the flavors.

Chop up the cooked chicken and return it to the pot along with shiitake mushrooms, grape tomatoes, green onions, carrots, and any other veggies you like. Let it all simmer together for about 10 minutes.

In a separate bowl, mix cornstarch with a little water to create a slurry. Slowly stir this into the pot to thicken the broth. Cook for another 2-3 minutes until it reaches your desired consistency.

Finally, stir in the cilantro, bean sprouts, garlic chili paste, sriracha sauce, sesame oil, and fish sauce. Let it sit for a moment to blend those flavors before serving.