• Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
• Meanwhile, cut broccoli florets into bite-sized pieces.
• Add chow mein noodles to the boiling water. Cook, uncovered, until tender, 30 sec-1 min.
• Add broccoli to the pot with noodles. Cook until broccoli turns bright green, 30 sec.
• Drain noodles and broccoli, then rinse under warm water, 15 sec. (TIP: Rinsing noodles helps to keep them from sticking together.)
• Set aside to drain.

• Meanwhile, heat a large non-stick pan over medium heat.
• When hot, add cashews to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on cashews so they don't burn.) 
• Transfer cashews to a plate.

• Core, then cut pepper into 1/4-inch slices.
• Thinly slice green onions, keeping white and green parts separate.
• Whisk together garlic powder, Moo Shu Spice Blend, soy sauce, honey-garlic sauce, half the mayo (use all for 4 ppl), 2 tbsp (4 tbsp) water and 1 1/2 tbsp (3 tbsp) chili-garlic sauce in a small bowl. (NOTE: Reference heat guide.) (TIP: It's okay if the mixture doesn't completely combine in this step.)

• Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
• Heat the same pan (from step 2) over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp and peppers. Cook, stirring often, until peppers soften slightly, 1-2 min.
• Add carrots and green onion whites. Season with salt and pepper. Cook, stirring often, until carrots soften slightly and shrimp just turn pink, 1-2 min more.

• Stir noodle sauce into the pan with shrimp and veggies, then bring to a simmer.
• Once simmering, add noodles and broccoli. Cook, tossing noodles often, until noodles are coated in sauce and veggies are tender-crisp, 1-2 min.

• Roughly chop cashews.
• Divide noodles between bowls.
• Sprinkle cashews and remaining green onions over top.

If you've opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Add shrimp to pan along with peppers. Cook until shrimp just turn pink, a total of 2-4 min, adding carrots and green onion whites halfway through.** Follow the rest of the recipe as written.