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Dinner Tonight: Chinese Five-Spice Noodles with Broccoli

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.

About the author: Nick Kindelsperger is a freelance writer in Chicago and the co-founder of The Paupered Chef.

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