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Chinese Five-Spice Noodles with Broccoli

June 18, 2016

Chinese Five-Spice Noodles with Broccoli

This Chinese Five-Spice Noodles with Broccoli adds a depth and aromatic punch that feel downright meaty, even though this is a completely vegetarian dish. Its combination of spices rescues nearly everything it touches, and certainly works wonders!



  • 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 Chinese 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



  1. 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.

  2. Mix together the soy sauce, sesame oil, chili paste, ginger, and five-spice powder in small bowl.

  3. 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.

  4. 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.



Click here to buy Chinese Five Spice, and other herbs and spices


Source: Serious Eats


Photo Credit to: Serious Eats

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