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Photo of Sticky beef with noodles and greens by WW

Sticky beef with noodles and greens

Total Time
15 min
5 min
10 min


Fresh egg noodles

440 g, thin

Olive oil

2 tsp

Lean beef mince, raw

500 g

Chinese five spice

2 tsp, powder

Fresh ginger

1 tsp, finely grated or crushed


½ clove(s), crushed

Brown sugar

2 tsp

Fish sauce

1 tbs

Reduced salt soy sauce

2 tbs

Beef stock

¼ cup(s), (60ml)

Chinese broccoli (gai lan)

2 bunch(es), cut into 4cm lengths

Peanuts, without skin, roasted, unsalted

1 tbs, crushed


  1. Fill and boil the kettle. Place noodles in a large heatproof bowl. Cover with boiling water and set aside for 2 minutes or until tender, separating with a fork. Drain.
  2. Meanwhile, heat a wok over high heat. Add oil and heat for 20 seconds. Stir-fry beef, five spice, ginger and garlic, breaking up any lumps, for 3 minutes or until browned.
  3. Add sugar and fish sauce and stir-fry for 5 minutes or until beginning to caramelise. Add soy sauce, stock and gai lan and stir-fry for 1 minute or until gai lan has wilted. Add noodles and toss until combined. Sprinkle with peanuts to serve.


TIP: • Suitable for leftovers. Store in an airtight container in the fridge for up to 3 days. • Add it: 2 tbs sweet chilli sauce with soy sauce in Step 3. • Swap it: Egg noodles for 2 x 200g pkts shelf-fresh gluten-free pad Thai noodles and use gluten-free soy sauce for a gluten-free meal.