• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, core, and thinly slice bell pepper. Trim and thinly slice scallions, separating whites from greens. Quarter lime. • In a small bowl, combine sweet soy glaze, chili sauce, 1⁄4 cup water (1/3 cup for 4 servings), and as much Sriracha as you like.

• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. • Drain and set aside until ready to use in Step 4.

• Meanwhile, open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, bell pepper, scallion whites, salt, and pepper. Cook, stirring occasionally, until bell pepper has softened and chicken is cooked through, 4-6 minutes. • Add garlic powder; stir to combine. Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp for chicken.

• Stir drained noodles, soy-chili sauce, and juice from one lime wedge (two wedges for 4 servings) into pan with chicken and veggies. Cook, stirring constantly, until sauce has thickened, 1-3 minutes. TIP: If noodles seem dry, add water 1 TBSP at a time until everything is coated in sauce. • Divide lo mein between shallow bowls; top with cashews and scallion greens. Serve with any remaining lime wedges on the side. Shellfish is fully cooked when internal temperature reaches 145°.