Spicy Turkey and Broccoli Noodle Stir-Fry with Cashews

This turkey and broccoli noodle stir-fry is the ultimate one-bowl comfort food, ready in just 20 minutes! Tender lo mein noodles are tossed with broccoli, carrots and scallions in an umami-rich sauce made from soy sauce, sweet chili sauce and a splash of rice vinegar. Ground turkey adds protein, while cashews provide a satisfying crunch.

Perfect for busy weeknights, this dish is packed with flavor and comes together quickly. The sweet heat from the chili sauce balances perfectly with the savory soy and tangy vinegar. Garnish with scallion greens and extra cashews for a finishing touch that will impress your family.

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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

2 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

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, wash and dry all produce. Cut broccoli into bite-sized florets. Trim and thinly slice scallions, separating white parts from green tops. Roughly chop cashews.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add broccoli; season with salt and pepper. Cook, stirring often, until browned and tender, 4-7 minutes. Add scallion whites, shredded carrots and garlic powder. (If the pan looks dry, add another drizzle of oil.) Cook, stirring frequently, until vegetables are fragrant and just tender, 1-2 minutes more.
3. While vegetables cook, in a small bowl, whisk together sweet chili sauce, Vidalia onion paste, soy sauce, half the rice vinegar and ¼ cup water (use all vinegar and ½ cup water for 4 servings). Once the water is boiling, add lo mein noodles and cook until al dente, 5-7 minutes. Drain noodles well and transfer to the pan with vegetables. Add the soy-chili mixture, half the chopped cashews and butter. Toss until butter is melted and noodles are evenly coated, 30-60 seconds. Taste and adjust seasoning with salt and pepper if desired.
4. Divide the lo mein among shallow bowls. Garnish with scallion greens and remaining cashews. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes, you can substitute lo mein noodles with spaghetti, udon or even rice 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 sauce.

Is this dish gluten-free?

Lo mein noodles and soy sauce typically contain gluten. To make it gluten-free, use gluten-free noodles and tamari or coconut aminos instead of soy sauce.