Page 35 - CMC Recipe Book
P. 35

   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 browned.
 Boil the noodles, following the pack instructions, then drain.
 To the beef pan add the ginger, garlic and sugar snap peas, five spice and chilli powder. 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.
         



























































































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