RECIPES

DIRECTIONS:

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 noodles. Stir occasionally to prevent sticking. Check package directions. 
2. Prepare all the vegetables (diced onions, jalapenos, sliced bell peppers, julienned carrots), set aside. The recipe goes fast so it is important to have the veggies ready to go.
3. 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.
4. Once the onions, peppers and carrots reach the desired tenderness, add the sauce and five spice seasoning and simmer over medium-high heat until the sauce thickens, then turn down the heat to a simmer, simmer for several minutes.
5. Stir in the cooked noodles. Stir well to coat the noodles and to heat through.
6. Stir in the fresh basil leaves, then remove from the stove and allow to sit for 3 minutes to allow the flavors to marry.
7. Serve topped with freshly basil.