Five-spice beef & sugar snap noodles

Five-spice beef & sugar snap noodles

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(15 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 4
Fancy a Chinese tonight? Tear up the takeaway menu and make this low fat, spiced supper instead

Nutrition and extra info

Nutrition: per serving

  • kcal458
  • fat8g
  • saturates8g
  • carbs71g
  • sugars5g
  • fibre4g
  • protein30g
  • salt4.08g
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Ingredients

  • 250g lean minced beef

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 3 nests medium egg noodles
  • thumb-sized piece ginger, finely grated

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 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)

Method

  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.

  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.

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Comments, questions and tips

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Comments (13)

davidbulling's picture
1.25

Bland and soggy, smelt pretty good but didn't deliver on flavor.

blurpyblurp's picture
2.5

Smelt nice, tasted boring. It needs more oomph somewhere and the beef stock washed out the flavours too

kapatu's picture
2.5

Was nice but nothing special... Lacked veg for me and flavor, bit disappointed with this but may try again with more variety of vegetables and sweet chilli sauce!

Isakyc's picture

It seems funny why you stick that pair of chopsticks into the noodle. In Chinese funeral, we do exactly the same (with the noodle being replaced by cooked rice)! Bad picture!

julesthenorweegie's picture
4

This was brilliant! Never used mince with noodles before but it came together so well with the sauce that basically just stuck to the noodles, mmmm!
Posted it up on my blog too! This is how it turned out
http://julesthenorweegie.blogspot.co.uk/2013/08/five-spice-beef-noodles....
I couldn't find sugarsnap peas, so I used dwarf beans instead. Will maybe opt out on the chili next time, or only use half of it, hot hot hot!

stussygriff's picture
5

This was absolutely delicious! A massive hit with everyone. Very easy to prepare as well.

smyles296's picture
5

Delicious and easy to prepare! Only thing I would change is the amount of stock, I feel that the amount in the recipe is a little too much. I added spring onions to mine too which was lovely.

lottles10's picture
5

Tasty & easy to prepare

lottles10's picture
5

Tasty & easy to prepare

karinaminaya's picture
5

Lovely flavour and very easy to prepare. My children loved it.

lsataite's picture
5

Five spice makes almost very dish taste perfect!

laoxley's picture

Mmmmmmm. Far too much stock really. Nice flavours but a bit dull. Reckon next time we'd add more thinly sliced veg and fry it more like a stir fry at the end.

d41d0y's picture
5

Delicious, simple and quick! Will become a regular in our weekday meals. A great alternative to use mince instead of spag bol or chilli. Will probably add different/more veg next time and maybe a touch more chilli.

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