Sauce

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¼ cup light brown sugar (lightly packed)

¼ cup soy sauce

1 tablespoon ginger paste (see note 1)

1 tablespoon minced garlic

2 tablespoons chili garlic sauce

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Pork and Noodles

2 tablespoons toasted sesame oil

½ pound (8 ounces) ground pork ((85/15) )

¼ cup cashews

1 bunch green onions

7 ounces lo mein noodles

1 (12-ounce) bag chopped broccoli florets

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1. In a small bowl, whisk together all ingredients listed under “Sauce.” Set aside. Bring a large pot of unsalted water to a boil. Thinly slice green onions and separate white bottoms from green tops.

2. Heat 1 tablespoon oil in a large skillet or wok over high heat. Sear pork for a few minutes, then crumble it with a wooden spoon. Once pork is browned, reduce heat to low.

3. Pour sauce over pork and add cashews. Stir constantly, allowing mixture to simmer until the sauce reduces by half, about 2–5 minutes. Add the white parts of the onions and sauté for 1 minute.

4. While the pork cooks, add noodles to the boiling water and cook according to package directions. Add broccoli 2 minutes before noodles finish. Drain and toss with the remaining 1 tablespoon oil.

5. Add noodles and broccoli to the skillet with the pork. Toss everything gently with tongs until combined and coated in the sauce. Top with the green parts of the onions and an extra drizzle of sesame oil if desired. Serve immediately and enjoy!