Fire and Spice Nuts

• 2 tsp. Spicely® Chinese Five-Spice
• 2 tsp. Spicely® Ground Cinnamon
• 2 tsp. Spicely® Ground Ginger
• 2 tsp. Spicely® Ground Cumin
• 2 tsp. salt
• 1 tsp. Spicely® Chipotle Chili Powder
• 1/2 tsp. Spicely® Garlic Granulates
• 2 large egg whites
• 2 cups pecan halves
• 2 cups walnut halves and pieces
• 2 cups raw cashews
• 1/4 cup sugar (optional)
• 1/2 cup matchstick-size strips crystallized ginger

Position 1 rack in top third and 1 rack in center of oven; preheat to 225°F. Line 2 heavy large baking sheets with parchment paper. Stir first 7 ingredients in small bowl to blend. Whisk egg whites in large bowl until foamy. Whisk in spice mixture. Add pecan halves, walnut halves and pieces, and raw cashews; toss to coat completely. Sprinkle sugar over and toss to coat.

Divide nut mixture between prepared baking sheets; spread nut mixture in single layer. Bake until nuts are toasted and coating is dry, stirring every 20 minutes, about 1 hour 20 minutes. Sprinkle nuts with salt to taste, if desired. Transfer nuts to large bowl. Mix in crystallized ginger. Cool completely. (Can be made 1 week ahead. Store airtight at room temperature.)

Makes about 6 cups

Chinese Five-Spice Noodles with Shitake Mushrooms

• 12 ounces fresh Asian-style noodles
• 1/2 ounce dried shitake mushrooms
• 1 tablespoon unsalted butter
• 1 tablespoon olive or vegetable oil
• 1-2 teaspoons Spicely® Chinese Five-Spice Seasoning
• 2 shallots, minced
• 1 teaspoon  Spicely® Garlic Granulates
• 1/3 pound fresh shiitake mushrooms, stems removed, caps thinly sliced
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon rice wine or dry sherry
• 2 green onions, thinly sliced
• 1 tablespoon Spicely® Sesame Seeds (optional)

Cook the noodles until tender according to the package directions. Drain and rinse under cold running water, and drain well again.

Bring 2 1/2 cups water to a boil in a small saucepan. Add the dried mushrooms, cover, and simmer for 3 minutes. Strain the liquid through a paper coffee filter into a bowl to remove any grit, then squeeze the mushrooms over the bowl. Roughly chop the mushrooms, then set aside with the liquid.

Heat the butter and oil in a wok or large saucepan over medium heat. Add the Chinese five-spice powder and shallots and saute, stirring frequently, until tender, about 2 minutes. Add the garlic and saute 2 minutes more. Increase the heat to medium-high and add the fresh and reconstituted-dried shitakes with 1/2 cup of the reserved mushroom water. Cook, stirring frequently, until the mushrooms are tender, about 3 minutes. Add the soy sauce and rice wine. Increase the heat to high and cook, stirring, for 1 minute. Add the remaining mushroom-soaking water.

Add the noodles to the wok and stir until heated through and coated with the sauce, about 1 minute. Garnish with the green onions and sesame seeds, if using, and serve at once.

Makes 4 servings