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Cook the lo mein noodles in boiling salted water according to package directions until al dente. Cool.
Toss lightly with sesame oil to prevent sticking.
Combine the hoisin and soy sauces in a small bowl and mix well.
In a separate medium skillet, heat 1 tablespoon canola oil and sauté the noodles.
When they are hot and look pan-fried or lightly browned, add them to the other sautéed ingredients in the large pan.
Add the soy-hoisin mixture and stir to coat. Sprinkle with the chopped cilantro and serve.