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

• Meanwhile, heat a large non-stick pan over medium.
• When hot, add cashews to the dry pan. Toast for 4-5 min, stirring often, until golden. (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.
• In a small bowl, whisk together garlic powder, Moo Shu Spice Blend, soy sauce, honey-garlic sauce, half the mayo (use all for 4 servings), 2 tbsp (4 tbsp) water and 1 1/2 tbsp (3 tbsp) chili-garlic sauce. (NOTE: Like things spicy? Add more chili-garlic sauce.) (TIP: It's okay if the mixture doesn't combine completely 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 for 1-2 min, stirring often, until peppers soften slightly.
• Add carrots and green onion whites. Season with salt and pepper. Cook for 1-2 min, stirring often, until carrots soften slightly.

• Stir noodle sauce into the pan with veggies, then bring to a simmer.
• Once simmering, add noodles and broccoli. Cook for 1-2 min, tossing noodles often, until noodles are coated in sauce and veggies are tender-crisp.
• In a large non-stick pan, heat 1 tbsp (2 tbsp) butter over medium.
• Crack in 2 (4) eggs. Season with salt and pepper. Pan-fry 2-3 min, covered, until egg whites are set.** (NOTE: Yolks will still be runny. Pan-fry eggs using oil instead of butter, if you like.)

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

If you've opted to add eggs, in a large non-stick pan, heat 1 tbsp (2 tbsp) butter over medium. Crack in 2 (4) eggs. Season with salt and pepper. Pan-fry 2-3 min, covered, until egg whites are set.** (NOTE: Yolks will still be runny. Pan-fry eggs using oil instead of butter, if you like.)

Top bowls with eggs.