Spicy Turkey and Broccoli Lo Mein with Cashews

This one-bowl wonder combines tender lo mein noodles with savory ground turkey, crisp broccoli and shredded carrots, all tossed in a sweet and spicy sauce. Ready in just 20 minutes, it’s the perfect weeknight dinner that delivers big flavor without the fuss.

Crunchy cashews and fresh scallions add texture and a pop of color, making every bite satisfying. Whether you’re craving takeout or need a quick meal, this recipe hits the spot.

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Ingredients

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

0.5 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

4.5 ounce Lo Mein NoodlesView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 ounce CashewsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. 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.
2. 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. (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.
3. While veggies cook, in a small bowl, combine chili sauce, onion paste, half the vinegar, half the soy sauce and ¼ cup water (for 4 servings: all the vinegar, all the soy sauce and ½ cup water). 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 tablespoon butter (2 tablespoons for 4). Toss until butter has melted and noodles are thoroughly coated, 30-60 seconds. Taste and season with salt and pepper if desired.
4. Divide lo mein between shallow bowls; garnish with scallion greens and remaining cashews. Serve.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes, you can substitute lo mein noodles with spaghetti, udon or even ramen noodles. Adjust cooking time according to package directions.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or soy sauce to refresh the noodles.

Is this recipe gluten-free?

No, as written it contains wheat from the noodles and soy sauce. To make it gluten-free, use gluten-free noodles and tamari instead of soy sauce.