Furious Five-Spice Noodle Soup

Heather (from girlichef) is the Food ‘n Flix host this month.   Heather is also the creator of Food ‘n Flix.   If you haven’t heard of this fun group, every month a different host picks a film.   Sometimes the film is chock full of food and foodie inspirations.   Sometimes, you have to dig a little.   After watching the film, members get creative and think of a dish inspired by the film.   The best part is that Food ‘n Flix is open to anyone.   (For details about participating, click here.)  For all my Food ‘n Flix posts, click here.


Heather gave us a choice this month—watch Kung Fu Panda or Kung Fu Panda 2.

I decided to old-school-it and went with the original.

kung fu panda collage

We had seen this a few years ago when the nephews were visiting.   They loved it and the youngest one went from giggling hysterically to running to the back bedroom to hide during the scary parts.   The film revolves around Po (the Kung Fu Panda of the title) who was raised above a noodle shop but may have a mysterious lineage.  He dreams of being a hero just like the ancient Furious Five.


Action , adventure, intrigue and hilarity ensue.  Spoiler alert:   Po saves the day despite his bumbling antics.

Feeling overly clever and to celebrate Po’s humble beginnings, I decided to make Furious Five-Spice Noodle Soup.

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Furious Five-Spice Noodle Soup
slightly adapted from  Five Spice Chicken Noodle Soup

8 oz. dried rice stick noodles (Pad Thai noodles)
6 c. organic chicken broth
3 shallots, thinly sliced
2 T. fresh ginger, minced (I used 1 T. of ginger puree.)
1 t. Chinese five-spice powder
3 T. lime juice
1/4 c. Asian fish sauce
2 t. honey
2 c. shredded cooked chicken

For condiments:
1 c. slivered fresh basil, preferably Thai
1 lime, cut in wedges
1 jalapeño, thinly sliced (I used some slices of Bourbon Pickled Jalapenos).
Garlic chives

Soak and cook noodles according to package directions.

Combine the broth, shallots, ginger and five-spice powder in a large sauce pan and bring to a boil. Reduce the heat to low and simmer, uncovered, for 10 minutes.

In a small bowl, combine the lime juice, fish sauce and honey.  Pour the sauce into the simmering broth and stir in the chicken to heat through. Add the noodles to the broth to heat for about 5 seconds.

Ladle the soup into bowls.  Garnish as desired with condiments.

Makes four generous servings.

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I loved the aroma of this soup and I am now enamored with Chinese Five-Spice.     In fact, look for my next post for a Chinese Five-Spice cookie that I am sure Po would love.

Heather, thanks for a fun film this month.

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Chopsticks or spoon? The choice is yours.

Join us in May as Evelyne of Cheap Ethnic Eatz hosts Bridesmaids.   I have been dying to see this movie!


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