Before starting, wash and dry all produce.Heat Guide for Step 3: 1/2 tbsp (1 tbsp) mild, 1 tbsp (2 tbsp) medium, 1 1/2 tbsp (3 tbsp) spicy and 2 tbsp (4 tbsp) for extra-spicy! 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-size 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 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!)

Heat the same pan (from step 2) over medium-high.When hot, add 1/2 tbsp (1 tbsp) oil, then 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, 1-2 min.

Stir noodle sauce into the pan with 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.