Celebrating Five Years of ‘My Baking Heart’!

Celebrating Five Years of ‘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?


  • 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

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