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.
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Source: Serious Eats
Photo Credit to: Serious Eats
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