Page 244 - CMC Recipe Book

Method
Wash peel and grate the ginger. Wash the sugar snap peas. Deseed and finely slice the chilli.
Heat a large pan and fry the beef for 10 mins until well browned
Boil the noodles following the pack instructions. Then drain.
Add the ginger, garlic and sugar snap peas, five-spice and chilli powder to the beef pan. Fry for a few more minutes until the peas have turned bright green.
Pour in the stock, add the noodles, then season with the soy sauce.
Serve in bowls sprinkled with red chilli.