Shiitake Broccoli Noodles

• 1 pinch RawSpiceBar Five Spice Powder
• 1/2 teaspoon RawSpiceBar Shiitake Mushroom Powder
• 1/2 l buckwheat pasta (soba), udon, fettuccine or other thick wheat noodle
• 1 l broccoli, crowns cut into small florets
• 6 ounces shiitake mushrooms, stems removed
• 1 tablespoon sesame oil
• 2 tablespoon peanut oil
• 1 piece shallot, diced
• 1 pinch inch ginger, chopped
• 3 cloves garlic, chopped
• 1/2 teaspoon red pepper flakes
• 1/2 cup chicken or vegetable broth
• 3 piece 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!

spice powder, mushroom powder, pasta, broccoli, shiitake mushrooms, sesame oil, peanut oil, shallot, ginger, garlic, red pepper, chicken, scallions

Taken from www.epicurious.com/recipes/member/views/shiitake-broccoli-noodles-56e106240efa237523109488 (may not work)