Hearts of palm “noodles” are the secret to our chef’s unique take on lo mein. This one-bowl dish starts with garlic-roasted broccoli and chunks of chicken breast smothered in an umami-rich lo mein–style sauce. Next, there’s a mélange of tender roasted vegetables: mushrooms, carrots, edamame, cabbage, and garlic. It’s all topped with mild, delicate hearts of palm “noodles” seasoned with toasted sesame oil, tamari, and gochugaru (Korean chili flakes) for a hint of heat.

Ingredients: broccoli, chicken breast, heart of palm, water, citric acid, water, edamame, carrots, white mushrooms, garlic, napa cabbage, ginger, olive oil, coconut aminos (organic coconut nectar, organic pure coconut blossom sap, natural unrefined sea salt (less than 2%)), green onions, roasted garlic oil (olive oil, garlic), toasted sesame oil, cilantro, reduced sodium tamari (water, soybeans, salt, alcohol (to preserve freshness)), sambal oelek chili paste (red chili peppers, salt, distilled vinegar, xanthan gum), rice vinegar, cayenne pepper sauce (aged cayenne red peppers, distilled vinegar, water, salt, garlic powder), sea salt, gochugaru chile flakes, roasted chicken stock base (chicken stock, roasted chicken stock, mirepoix stock (made of carrot, celery and onion stocks, dried chicken stock, salt, gelatin, water, white wine), kaffir lime leaf, xanthan gum, granulated onion, black pepper