Sticky beef with noodles and greens
Fresh egg noodles
440 g, thin
Lean beef mince
Chinese five spice
2 tsp, powder
1 tsp, finely grated or crushed
½ clove(s), crushed
Reduced salt soy sauce
¼ cup(s), (60ml)
2 bunch(es), cut into 4cm lengths
Peanuts, without skin, roasted, unsalted
1 tbs, crushed
- 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.
- 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.
- 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.