Chinese · Serves 2
with Cashews & Scallions
Lo mein is an ultimate one-bowl comfort food—and our version is on the table in just 20 minutes! Tender noodles are tossed with broccoli, scallions, and carrots in an umami-rich mix of soy sauce, sweet chili sauce, Vidalia onion paste, and a splash of tangy rice wine vinegar. Finish with a sprinkle of cashews and scallions for extra flavor and crunch.
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.
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.
While veggies cook, in a small bowl, combine chili sauce, onion paste, half the vinegar, half the soy sauce, and 1⁄4 cup water (all the vinegar, all the soy sauce, and 1⁄2 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.
Divide lo mein between shallow bowls; garnish with scallion greens and remaining cashews. Serve.
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