Five-spice beef & sugar snap noodles

Five-spice beef & sugar snap noodles

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(19 ratings)

Prep: 10 mins Cook: 15 mins


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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  • 250g lean minced beef



    The classic choice of meat for a British Sunday roast. Beef is full of flavour, as…

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



    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
    Mangetout with papaya & beansprouts on a white plate



    The French name tells you everything; it means ‘eat it all’. Mangetout properly…

  • 400ml beef stock
  • 3 tbsp light soy sauce, or more to taste
  • sesame oil, to serve
  • red chilli, deseeded and shredded to serve (optional)


  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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8th Sep, 2017
Simple and delicious. Took a few minutes to make a tasty lunch for 3 of us.
29th Sep, 2014
Bland and soggy, smelt pretty good but didn't deliver on flavor.
8th Jun, 2014
Smelt nice, tasted boring. It needs more oomph somewhere and the beef stock washed out the flavours too
24th Apr, 2014
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!
14th Nov, 2013
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!
25th Aug, 2013
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 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!
19th Oct, 2012
This was absolutely delicious! A massive hit with everyone. Very easy to prepare as well.
22nd Aug, 2012
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.
5th Jun, 2012
Tasty & easy to prepare
5th Jun, 2012
Tasty & easy to prepare


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