Mix the beef and five-spice in a bowl,
then set aside to marinate. Soften the
noodles in boiling water following pack
instructions, drain then set aside. Thinly
slice the red chilli, leaving the seeds if
you prefer a little extra heat. Mix with
the garlic, ginger and lemongrass in
a small bowl. Heat half the oil in a wok,
add the chilli mixture and stir-fry for 1 min
until softened but not coloured. Remove
with a slotted spoon and set aside while
you cook the beef.
Heat the remaining oil, add the beef
and stir-fry over a high heat for 1 min
until browned and just cooked through.
Return the chilli mixture to the pan with
the sugar snaps, baby corn and half the
spring onions. Stir-fry for 1 min more
before adding the drained noodles. Mix
to thoroughly combine, take off the heat
and add a squeeze of lime juice, the soy
sauce and fish sauce.
Divide between four plates. Scatter
with the peanuts, garnish with remaining
spring onions and chopped coriander.