- 1/2 pound cellophane or bean thread noodles
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons chili paste
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 teaspoon Pereg 5-Spice
- 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.