Sweet and Spicy Broccoli Carrot Lo Mein with Cashews

This lo mein is the ultimate one-bowl comfort food, ready in just 20 minutes! Tender noodles are tossed with broccoli, scallions and carrots in an umami-rich sauce made from soy sauce, sweet chili sauce, Vidalia onion paste and a splash of rice wine vinegar. The result is a perfect balance of sweet, spicy and savory flavors.

To finish, we sprinkle on crunchy cashews and fresh scallion greens for extra texture and a pop of color. It’s a quick, satisfying meal that’s perfect for busy weeknights.

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Ingredients

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

16 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

2 teaspoon (tsp) Cooking OilView 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. (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.
3. While veggies cook, in a small bowl, combine chili sauce, onion paste, soy sauce, half the vinegar and ¼ cup water (all the vinegar and ½ 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.
4. Divide lo mein between shallow bowls; garnish with scallion greens and remaining cashews. Serve.

Recipe Tips

FAQ

Can I use a different noodle?

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

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave with a splash of water to refresh the sauce.

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.