Celebrating Five Years of ‘My Baking Heart’!

by Jessica on January 17, 2013

Chinese Five-Spice Noodles with Broccoli by My Baking Heart

I’ve said it countless times before, but on this fifth anniversary of MBH’s beginning, I’ll say it again… I am so humbled by the hundreds of opportunities and special friendships that this little blog has afforded me. It really doesn’t seem like five years have passed since I first hit the ‘Publish’ button. I’ve had so much fun and couldn’t imagine where I’d be if I didn’t have you, my sweet readers, to cook, bake, write & photograph for.

So, in honor of five years, I decided to cook up a big bowl of Chinese Five-Spice Noodles with Broccoli (see what I did there?). The dish is chock-full of crisp veggies, soft noodles and spicy flavor. Prep time is short – the noodles cook up in three minutes! – and the end result is just wonderful. Overall, it’s a big bowl of comfort with a bit of kick at the end of each bite. Ready for some fireworks?

Chinese Five-Spice Noodles with Broccoli by My Baking Heart

Chinese Five-Spice Noodles with Broccoli

Yield: 6-8 servings


  • 8 oz rice noodles
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp sesame oil
  • 2 tsp Sriracha chili sauce
  • 4 cloves fresh garlic, minced
  • 1 tsp ground ginger, minced
  • 2 tsp five-spice powder
  • 1 tbsp vegetable oil
  • 1 sm onion, chopped
  • 3/4 c vegetable broth
  • 1 lg bunch broccoli, stems removed and chopped
  • 1 c shredded carrots
  • 2 c shredded green cabbage
  • 3 scallions, chopped


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


Chinese Five-Spice Noodles with Broccoli by My Baking Heart

Thank you, friends! Here’s to many more fabulous years of MBH!!


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{ 7 comments… read them below or add one }

1 Krystal R {Mrs. Regueiro's Plate} January 17, 2013 at 11:02 am

Happy 5 year blog-iversary!! I’ve enjoyed all of your recipes and posts…and best of all – meeting you and Momma G! I think that’s pretty fantastic!!!


2 Cher January 17, 2013 at 7:03 pm

Congrats on five years ­čÖé


3 Kelsey January 17, 2013 at 9:29 pm

Jessica, you are amazing. Thank you for all the wonderful and amazing recipes and stories. You deserve every opportunity that you’ve worked for. Cheers to five more fantastic years!


4 Sandie@afoodieaffair.com January 18, 2013 at 8:44 am

Happy 5th Anniversary!


5 Erin @ The Spiffy Cookie January 18, 2013 at 9:11 am



6 Kayla January 18, 2013 at 8:01 pm

Happy blog-iversary! I’ve enjoyed reading your blog these last 5 years and getting to know you a bit more in the cooking/online world! This looks fantastic. I want to try this!


7 spike January 18, 2013 at 10:02 pm

Congrats! Those noodles look awesome


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