Spicey Chinese Noodles with Broccoli

We have some broccoli plants in the ground, they are just babies yet, but I can't wait until they are ready!

Broccoli provides a great crunch, turns a lovely vibrant green when cooked, and is a great source of Vitamin C. Barssicca florets work here too! Here I paired with homemade egg noodles and shredded carrots, but cabbage mushrooms and/or snap peas would work well too.
This sauce is salty and spicy with a touch of sweetness.

The addition of nuts is essential, I think, but you could use cashews, walnuts, peanuts or pine nuts too. They provide a wonderful crunch.

Spicey Chinese Noodles with Broccoli Recipe

serves about 4

8 oz. egg noodles cut thin as possible, (or angel hair pasta)

2 T soy sauce

1 T sesame oil

2 ts garlic powder

1 T fresh ginger, minced

1/2 ts cinnamon

1/2 ts ground cloves

1/2 ts ground anis seed

1/2 ts black peppercorns

1 T vegetable oil
1/2 c onion, chopped
4 garlic cloves, minced
3/4 c vegetable broth
1 large bunch broccoli, stems removed
1 c shredded carrots (or cabbage)
3 scallions, chopped
1/4 c almonds, toasted
salt and pepper

In stockpot, boil water. Add noodles and cook for 3 min. Drain and rinse under cold water. Set aside.

In a small bowl combine soy sauce, sesame oil, garlic powder, ginger and next 4 ingredients.

In a large wok, heat vegetable oil over high heat until sizzling.

Add onion and cook, stirring, until translucent, about 3 minutes.

Add garlic and cook, stirring, 1 minute. Stir in broth, broccoli, carrots and/or cabbage.

Add soy sauce mixture and stir until vegetables are well coated.

Cook 3-5 minutes until broccoli is tender and liquid begins to reduce.

Add scallions and noodles, stirring well and separating noodles throughout the vegetables.

Top with almonds and season to taste with salt and pepper.