Honey-Garlic Chicken and Veggie Noodles

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

• Stir noodle sauce into the pan with veggies, then bring to a simmer.
• Once simmering, add noodles and broccoli. Cook, tossing noodles often, until noodles are coated in sauce and veggies are tender-crisp, 1-2 min.

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

If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.** Transfer to a plate and cover to keep warm. Use the same pan to cook veggies in step 4.