Easy 5 Spice Noodles

These easy 5 Spice Noodles come together in less than 15 minutes!

5 Spice Noodles

Do you ever have one of those weeks where every recipe fails you? Well my friends, that has been my sorry situation for the past 7 days.

5 Spice Noodles

My granola bars were dry and crumbly, my pancakes were underdone, my waffles were overdone, and the less said about my first batch of Hot Cross Buns, the better. I did, however, have one victory in these glorious, foolproof 5 Spice Noodles. They can be thrown together in less than 15 minutes (win!), they require only one pan (win!), they are incredibly versatile (win!), and they are absolutely scrumptious (win! win! win!). For all of these reasons they have become a dinner time staple for us, and I strongly urge you to give them a go too!

5 Spice Noodles


Easy 5 Spice Noodles
Prep time
Cook time
Total time
Serves: 4
  • ¾lb (400g) noodles of choice (I like to make this with egg noodles, but udon would be nice, or even whole wheat spaghetti)
  • 1 tbsp toasted sesame oil (or coconut oil)
  • 1 medium onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 red chili, thinly sliced (optional)
  • 1 baby bok choy, chopped and the green leafy party separated from the crunchy white parts
  • 2 medium carrots, cut into batons
  • 1 cup mushrooms, sliced
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • ¾ tsp 5 spice mix
  • juice ½ lime
  1. Cook noodles according to package instructions, draining a minute short of cooking time. Let them hang out in the colander until you're ready for them
  2. Meanwhile, heat oil in a wok, or large frying pan. Add the onions, and stir fry over a medium high heat for a minute. Add the garlic, chili (if using), the white parts of the bok choy, the carrots, and the mushrooms, and cook for two more minutes. Finally, add the green parts of the bok choy, and cook until they're wilted.
  3. Transfer the vegetables onto a dish, and set aside.
  4. Return the wok or pan to the heat, and turn to medium low. Add the soy sauce, mirin, 5 spice, and cooked noodles. Toss the noodles in the mixture, and then add the vegetables back into the pan. Toss until everything is well combined, and squeeze the lime juice over the top. Serve in bowls with extra lime if desired



  1. BORN TO SWEAT says:

    guuuurl i totally get that feeling. it happens a lot when i’m making dinner, and a lot of my recipes are just thrown together experiments. thats why i love consistency so much haha, you cant go wrong with what you know.
    i need to get my hands on some 5 spice mix. I’m Asian! This stuff should be in my pantry all the time!

    • Emma says:

      Haha, it should! My Dad used to cook with it aaaaaaallllllll the time. I just rediscovered it, and I’m pretty sure it has magical POWAHS!

  2. Brie @ ToasterOvenLove says:

    Recipe fails are the pits but the noodles look delicious! Quick, simple and veggie filled recipes are the best. We make your spinach lentils almost every week and I’m sure these noodles will be a big hit too!

  3. Emily Swanson says:

    NOODLES!! These totally take me to my Japanese heritage. I’m SO glad that God so GRACIOUSLY made all these different cultures and that we get to enjoy foods from every culture.

  4. The Gourmet Gourmand says:

    Dude I hate it when that happens! I’ve had a few weekends like that of attempting these (in my mind) “glorious” recipe ideas and then they all fail and I question my existence. (Incidentally I completely failed at granola bar making, so know that you’re not alone in that department ;))
    These noodles, though, are totally up my alley and I will definitely be making this one! Love!!!

  5. Natalie says:

    This looks AMAZING, and is totally a win after all the fails. 🙂 I love any kind of noodles, so these will be gobbled up at my house!

  6. Bree Hogan says:

    These noodles look and sound super yummy Emma! I’m sorry you had a few ‘not success’ stories in the kitchen this week, but at least you ended on a high note!

Comments are closed.