Shiitake Broccoli Noodles

• 1 . set 1 pinch rawspicebar five-spice powder
• 2 . set 1/2 lb buckwheat noodles, udon, fettuccine (soba) or 2 other thick wheat noodles
• 3 . set 1 lb broccoli, crowns cut into small florets
• 4 . set 6 ounces shiitake mushrooms, stems removed
• 5 . set 1 tbsp sesame oil
• 6 . set 2 tbsp peanut oil
• 7 . set 1 shallots, diced
• 8 . set 1 inch ginger, chopped
• 9 . set 3 garlic cloves, chopped
• 10 . set 3 tbsp soy sauce
• 11 . set 1/2 tsp red pepper flakes
• 12 . set 1/2 cup chicken or 12 vegetable broth
• 13 . set 3 scallions, sliced

1. Bring a large pot of salted water to a boil. Add broccoli to the boiling water and blanch for 1 minute. Allow to cool, then drain and dry on paper towels. Set pot of water aside.
2. Heat a heavy skillet or wok over medium-high heat and add 1 tbsp of peanut oil. When rippling hot, add mushrooms and sear for 5 minutes. Turn heat to medium, add RawSpiceBar's Shiitake Powder, pinch of RawSpiceBar's Five Spice Powder, garlic, ginger, scallions, and red pepper flakes and cook for another 30 seconds to a minute, until fragrant. Remove from the heat and transfer to bowl.
3. Return the pan to medium-high heat and heat remaining tbsp oil until rippling. Add mushroom mixture, broccoli, stock and soy sauce, bring to a simmer on low heat. Simmer uncovered for 1-2 minutes, until broccoli is crisp-tender.
4. Meanwhile, bring the pot of water back to a boil and add pasta. Cook noodles until al dente. Drain and toss with the mushrooms, broccoli and sesame oil. Serve and enjoy!

buckwheat noodles, broccoli, shiitake mushrooms, sesame oil, peanut oil, shallots, ginger, garlic, soy sauce, red pepper, chicken, scallions

Taken from www.food.com/recipe/shiitake-broccoli-noodles-526259 (may not work)