• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and remove strings from snap peas. Trim and thinly slice scallions, separating whites from greens.

• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. • Drain and set aside. Heat a drizzle of oil in a large pan over medium-high heat. Add beef or turkey; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

• Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and slightly crispy, 3-5 minutes. • Add snap peas, carrots, scallion whites, and another drizzle of oil. Cook, stirring, until veggies are just tender, 2-3 minutes more. Season with salt and pepper. Use pan used for beef or turkey here.

• In a small bowl (medium bowl for 4 servings), combine sesame oil, soy sauce, stock concentrate, half the Sriracha, and 1/4 cup water (1/2 cup for 4).

• Stir drained noodles and sesame sauce into pan with veggies. Simmer, stirring occasionally, until warmed through, 1-2 minutes (3-4 minutes for 4 servings). Taste and season lightly with pepper if desired. Stir beef or turkey into pan with veggies along with drained noodles and sesame sauce.

• Divide sesame mushroom lo mein between bowls. Garnish with scallion greens and drizzle with remaining Sriracha to taste. Serve. Ground Turkey is fully cooked when internal temperature reaches 165°.