Kung po prawns
Whip up this budget-friendly, Chinese favourite in just 20 minutes
Five-spice beef & sugar snap noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 250g lean minced beef
- 3 nests medium egg noodles
- thumb-sized piece gingerfinely grated
- 3 garlic clovesfinely grated
- 1 heaped tsp five-spicepowder
- ¼ tsp chilli powder
- 225g pack mangetoutor sugar snap peas
- 400ml beef stock
- 3 tbsp light soy sauceor more to taste
- sesame oilto serve
- red chillideseeded and shredded to serve (optional)
Nutrition: per serving
- kcal458
- fat8glow
- saturates8g
- carbs71g
- sugars5g
- fibre4g
- protein30g
- salt4.08g
Method
step 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.
step 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.
