Five-spice Beef & Sugar Snap Noodles
This Asian-inspired noodle dish brings together savory lean minced beef and flavorful ginger, garlic, and five-spice powder. Paired with tender mangetout or sugar snap peas, the beef is cooked until browned and aromatic. Tossed with egg noodles and a savory soy sauce, this dish is a delightful balance of bold flavors and textures. Finish by drizzling with a hint of sesame oil for a final touch of richness.
— Constant Cookbook
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)
Instructions
- 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.
- 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.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 458 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 71 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 30 grams protein
- Sodium Content: 4.08 milligram of sodium
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