• Bring a large pot of water to a boil. Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens. Roughly chop cashews. **Open package of chicken* and drain off any excess liquid or rinse shrimp* under cold water and pat dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or shrimp; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.**

• Heat a large drizzle of oil in a large pan over medium-high heat. Add broccoli; season with salt and pepper. Cook, stirring frequently, until browned and tender, 4-7 minutes. • Add scallion whites, carrots, and garlic powder. (TIP: If pan seems dry, add a drizzle of oil.) Cook, stirring frequently and lowering heat if browning too quickly, until veggies are just tender and fragrant, 1-2 minutes more. **Use pan used for chicken or shrimp here.**

• While veggies cook, in a small bowl, combine chili sauce, onion paste, soy sauce, half the vinegar, and 1⁄4 cup water (all the vinegar and 1⁄2 cup water for 4 servings). • Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. • Drain noodles, shaking off any excess water, and transfer to pan with veggies. Add soy-chili mixture, half the cashews, and 1 TBSP butter (2 TBSP for 4). Toss until butter has melted and noodles are thoroughly coated, 30-60 seconds. Taste and season with salt and pepper if desired. **Add chicken or shrimp to pan along with drained noodles.**

• Divide lo mein between shallow bowls; garnish with scallion greens and remaining cashews. Serve. ***Shellfish is fully cooked when internal temperature reaches 145°.***