I realize now I have kind of a thing for Chinese five-spice powder. Its combination of spices rescues nearly everything it touches, and certainly works wonders for this Chinese Five-Spice Noodles with Broccoli recipe I found on Fresh 365. Some vegetable stir-fry recipes can feel a little too light for their own good. I'm not interested in trying to count calories; I'm in it for the flavor. Five-spice adds a depth and aromatic punch that feel downright meaty, even though this is a completely vegetarian dish.
Though the broccoli and noodles grab the title, it was actually the carrot and cabbage that steal the show. They both wilt into glorious little bits that soak up all the sauce and yet still remain slightly sweet. I scooped them up greedily in a matter of minutes—I wish I had twice as much of the both of them. That said, the broccoli and noodles are still absolutely tasty.
Dinner Tonight: Chinese Five-Spice Noodles with Broccoli
About This Recipe
- 1/2 pound cellophane noodles
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons chili paste
- 4 cloves garlic garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 teaspoon five-spice powder
- 1 tablespoon vegetable oil
- 1/2 cup onion, chopped
- 3/4 cup vegetable broth
- 1 large bunch broccoli, stems removed and chopped
- 1 cup shredded carrots
- 1 cup shredded green cabbage
- 3 scallions, chopped
- Salt and pepper
Bring a large pot of water to a boil. Toss in the cellophane noodles and cook for about 30 seconds. Dump the pot into a colander, and rinse the noodles under cold water. Let drain in the colander.
Mix together the soy sauce, sesame oil, chili paste, ginger, and five-spice powder in small bowl.
Place a large wok or saute pan over high heat. Pour in the oil, and then add the onion. Cook, stirring often until translucent, about 3 minutes. Toss in the garlic and cook for another minute. Then add the broccoli, carrots, cabbage, broth, and finally the soy sauce mixture. Cook for about 5 minutes, or until the broccoli is very tender.
Toss in the scallions and cellophane noodles. Stir well, and cook until the noodles are coated in the sauce. Season with salt and pepper to taste.