Name: Five-spice beef & sugar snap noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Chinese
Ingredients: 250g lean minced beef; 3 nests medium egg noodles; thumb-sized piece ginger finely grated; 3 garlic cloves finely grated; 1 heaped tsp five-spice powder; ¼ tsp chilli powder; 225g pack mangetout or sugar snap peas; 400ml beef stock; 3 tbsp light soy sauce or more to taste; sesame oil to serve; red chilli deseeded and shredded to serve (optional)

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Five-spice beef & sugar snap noodles

Five-spice beef & sugar snap noodles

Jane Hornby

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.5 out of 5.22 ratingsRate

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Fancy a Chinese tonight? Tear up the takeaway menu and make this low fat, spiced supper instead

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Ingredients

Nutrition

Units:

MetricUS

250g lean minced beef
3 nests medium egg noodles
thumb-sized piece ginger

finely grated
3 garlic cloves

finely grated
1 heaped tsp five-spice

powder
¼ tsp chilli powder
225g pack mangetout

or sugar snap peas
400ml beef stock
3 tbsp light soy sauce

or more to taste
sesame oil

to serve
red chilli

deseeded and shredded to serve (optional)

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Nutrition: per serving

kcal458
fat8g

low
saturates8g
carbs71g
sugars5g
fibre4g
protein30g
salt4.08g

Method

step 1

Heat a large non-stick frying pan or wok, then fry the beef for 10 mins until very well browned. Don’t add any oil. Meanwhile, boil the noodles following pack instructions, then drain.
step 2

Add the ginger, garlic, five-spice, chilli powder and mangetout to the browned mince, then fry for a few mins more until fragrant and the pods are bright green. Splash in the stock, add the noodles, then season with the soy sauce. Pile into bowls (use tongs, it’s easier), sprinkling with the sesame oil and red chilli if using.

Recipe from Good Food magazine, July 2011

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A star rating of 4.5 out of 5.22 ratings

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