• Bring a large pot of water to a boil. Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens. Cut broccoli into bite-size pieces if necessary.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add carrots, mushrooms, and scallion whites. Cook, stirring, until just beginning to soften, 2-3 minutes. • Stir in broccoli, edamame, garlic powder, and ¼ cup water; cover and steam until broccoli begins to soften, 2-3 minutes (for 4 servings, you may need to work in batches, adding ¼ cup water per batch).

• Meanwhile, in a small bowl, combine miso sauce concentrates, soy sauce, chili sauce, half the vinegar, and ¼ cup water (all the vinegar and ⅓ cup water for 4 servings).

• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes, then drain.

• To pan with veggies, add drained noodles, miso sauce mixture, and 3 TBSP butter (6 TBSP for 4 servings); cook, stirring, until sauce has thickened and everything is evenly coated, about 1 minute. TIP: Add a splash of water if noodles seem dry! • Taste and season with salt and pepper if desired.

• DIvide lo mein between plates; garnish with crispy fried onions and scallion greens. Serve with Sriracha on the side. ***Poultry is fully cooked when internal temperature reaches 165°.***