Before starting, wash and dry all produce. 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 any large broccoli florets into bite-sized pieces.Peel, then cut carrot into 1/4-inch matchsticks.

Heat a large non-stick pan over medium heat. When hot, add peanuts to the dry pan. (TIP: You can skip this step if you don't want to toast the peanuts.)Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)Transfer peanuts to a plate.Add peanut butter and 1/4 cup warm water (dbl for 4 ppl) to a medium bowl. Whisk until smooth. Add oyster sauce and honey-garlic sauce. Whisk to combine.

Add noodles to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return noodles to the same pot, off heat.

Meanwhile, heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 1 min. Add broccoli, carrots, and 1/4 cup water (dbl for 4 ppl). Season with half the garlic salt and pepper, then stir to combine. Cover and cook, stirring occasionally, until tender-crisp, 4-5 min. Remove from heat. Transfer veggies to a plate, then cover to keep warm. Carefully wipe the pan clean.

Reheat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef and pork mix. Season with remaining garlic salt and pepper. Cook, breaking up meat into smaller pieces, until no pink remains, 4-5 min.** Add sauce mixture. Bring to a simmer. Simmer, stirring often, until sauce is warmed through and fragrant, 1 min.

Add beef and pork mixture and veggies to the pot of noodles. Season with salt and pepper, to taste, then toss to combine. (TIP: For a lighter sauce consistency, add reserved noodle water, 1-2 tbsp at a time, until desired consistency is reached.) Divide noodles and any remaining sauce in the pot between plates.Sprinkle peanuts over top.