Celebrating Five Years of ‘My Baking Heart’
Celebrating Five Years of ‘My Baking Heart’ takes roughly 45 minutes from beginning to end. This recipe serves 8. One portion of this dish contains around 4g of protein, 4g of fat, and a total of 187 calories. For 85 cents per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. A couple people really liked this side dish. This recipe is liked by 14 foodies and cooks. If you have vegetable broth, rice noodles, scallions, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by My Baking Heart. With a spoonacular score of 95%, this dish is outstanding. Similar recipes include Toasting to Six Years of ‘My Baking Heart’, Celebrating 7 Years of Blogging {: The Best Dinner Rolls}, and Celebrating 6 years of blogging - Vanilla Panna Cotta (gelatine free) with Elderflower Roasted Rhubarb.
Servings: 8
Ingredients:
2 tsp five-spice powder
1 largebunch broccoli, stems removed and chopped
1 c shredded carrots
4 cloves fresh garlic, minced
2 c shredded green cabbage
1 tsp ground ginger, minced
2 tbsp low-sodium soy sauce
1 sm onion, chopped
8 oz rice noodles
3 scallions, chopped
1 tbsp sesame oil
2 tsp Sriracha chili sauce
3/4 c vegetable broth
1 tbsp vegetable oil
Equipment:
colander
pot
bowl
frying pan
wok
Cooking instruction summary:
Bring a large pot of water to a boil. Toss in the rice noodles and cook for about 3 minutes. 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 a small bowl; set aside.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 soy sauce mixture. Cook for about 5 minutes, or until the broccoli is very tender. Toss in the scallions and rice noodles. Stir well, and cook until the noodles are coated in the sauce. Serve immediately.Adapted from: Serious Eats
Step by step:
1. Bring a large pot of water to a boil. Toss in the rice noodles and cook for about 3 minutes. Dump the pot into a colander, and rinse the noodles under cold water.
2. Let drain in the colander.
3. Mix together the soy sauce, sesame oil, chili paste, ginger and five-spice powder in a small bowl; set aside.
4. Place a large wok or saute pan over high heat.
5. 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 soy sauce mixture. Cook for about 5 minutes, or until the broccoli is very tender. Toss in the scallions and rice noodles. Stir well, and cook until the noodles are coated in the sauce.
6. Serve immediately.Adapted from: Serious Eats
Nutrition Information:
covered percent of daily need
