Home » Chinese 5 Spice with Noodles
Chinese 5 Spice with Noodles
Serves: 4
Cook: 15 mins
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Equipment
- Large pan/wok
- Saucepan with lid
- green chopping board
- Red chopping board
- vegetable knife
- Chefs knife
- measuring spoons
- measuring jug
- spatula
- Colander or large sieve
- serving dishes
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Ingredients
- 500 g Northern Ireland Farm Quality Assured lean steak mince
- 250 g Egg noodles
- 2 x 15ml (tbsp) Rapeseed oil
- 1 Onion
- 1 Garlic clove
- 1 x 15ml (tbsp) Five spice powder
- 200 g Mangetout
- 2 Red peppers
- 120 ml Reduced salt beef stock cube
- 1 x 15ml (tbsp) Reduced salt soy sauce
- Pepper
- Fresh coriander
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Method
- Peel and chop the onion. Peel and crush the garlic. Wash, deseed and finely slice the peppers.
- Cook the noodles in a saucepan of boiling water for 4 minutes, or according to packet instructions. Drain the noodles well and set aside.
- Add the oil and swirl to coat the wok, fry the mince until brown then add the onion and peppers and stir fry for 3 minutes.
- Add the five-spice powder and garlic and stir fry for another minute.
- Add the mangetout and stir fry for a further 2 minutes. Pour in the stock, stir well and bring to the boil.
- Add the noodles to the wok and toss everything together. Heat and stir for fry 2-3 minutes until until all the ingredients are well combined. To finish add the soy sauce, black pepper and coriander leaves.
