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Close up of Chinese Five Spice Noodles and Zoodles

Chinese Five Spice Noodles and Zoodles

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 10 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 25 Minutes
  • Yield: 4 Servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian Inspired
  • Diet: Vegan

Description

Healthy, satisfying, and brimming with plant-powerhouse ingredients, this oil free Chinese Five Spice Noodles and Zoodles dish is so flavor and sure to sate those take-out cravings!


Ingredients

Scale

Base Ingredients:

  • 1 medium yellow onion, fine dice
  • 1 red bell pepper, cut into thin strips
  • 1 jalapeno pepper, seeded, fine dice
  • 1 medium carrot, julienne sliced (or grated) *

Sauce Ingredients:

  • 1/4 cup + 1 Tablespoon reduced-sodium tamari *
  • 3 Tablespoons pure maple syrup
  • ¼ cup low-sodium vegetable broth *
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon tahini
  • 1 Tablespoon minced garlic
  • 1 teaspoon minced ginger
  • ¼ teaspoon chili garlic sauce *
  • ¼ teaspoon Chinese Five Spice Powder *
  • 1 teaspoon cornstarch (or arrowroot powder)

Other Ingredients:

  • 8 oz. linguini (or noodle of choice) *
  • 2 to 3 cups zucchini zoodles *
  • ½ to ¾ cup fresh basil leaves *

Optional Toppings:

  • Fresh basil leaves

Instructions

  1. Fill a large stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the linguini (or noodles of choice). Stir occasionally to prevent sticking. Check package directions on cooking times and/or boil the pasta until el dente, drain, rinse with cold water to remove any excess starch, shake well, set aside until Step 6. If the pasta gets sticky while waiting, simply rinse with cold water to loosen it up again.
  2. Prepare all the vegetables (diced onions, jalapenos, sliced bell peppers, julienned carrots, and zucchini zoodles), set aside. The recipe goes fast so it is important to have the veggies ready to go.
  3. Place all the Sauce Ingredients into a bowl, whisk well, set aside.
  4. In a large ceramic/enamel-lined pot or similar stock pot, add the onion, jalapeno, carrots, and bell pepper strips, sauté over medium-high heat until the onions and peppers are tender, but not overly soft, approximately 5 to 7 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
  5. Once the onions, peppers and carrots reach the desired tenderness, add the Sauce and simmer over medium-high heat until the sauce thickens, then turn down the heat to a simmer, simmer for several minutes.
  6. Add the zucchini zoodles mix well to evenly distribute and coat the zoodles. Simmer for several minutes to ensure the zoodles has been thoroughly heated through, then stir in the cooked linguini noodles. Stir well to coat the linguini noodles and to heat through.
  7. Stir in the fresh basil leaves, then remove from the stove and allow to sit for 3 minutes to allow the flavors to marry.
  8. Serve topped with freshly basil.

Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used. 

*Serving:  4