Five Spice Beef Sugar Snap Noodles Recipes

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TINGLY FIVE-SPICE SHRIMP AND NOODLES



Tingly Five-Spice Shrimp and Noodles image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 55m

Yield 2 to 4 servings

Number Of Ingredients 23

Vegetable oil, for frying
1 cup cornstarch
1 tablespoon ground Sichuan peppercorns, plus a few whole peppercorns
1 tablespoon Chinese five-spice powder
1 tablespoon superfine sugar
Salt
6 head-on tiger prawns or large shrimp, deveined and butterflied, heads and shells reserved
1/2 teaspoon fennel seeds
2 star anise
2 cinnamon sticks
A few cloves
2 cloves garlic, crushed
1 small leek, cleaned and thinly sliced
One 1-inch piece ginger, smashed or roughly chopped
2 cups chicken stock
1/2 cup Shaoxing wine (Chinese sherry)
1/4 cup shoyu (Japanese) soy sauce or tamari
1 egg, beaten
2 carrots, thinly sliced
2 scallions, thinly sliced on the bias
1/2 head savoy cabbage, thinly sliced
A big handful of shiitake mushrooms, trimmed
4 ounces Asian noodles, cooked

Steps:

  • Heat vegetable oil in a tabletop fryer or Dutch oven to 350 degrees F.
  • Bring a large pot of water to a boil.
  • In a medium bowl, combine the cornstarch, ground Sichuan peppercorns, five-spice powder, sugar and 1 teaspoon salt. Toss the prawns in the cornstarch mixture, then gently place in the fryer. Cook until golden brown and cooked through, about 3 minutes. Remove to a paper towel-lined plate and season with salt.
  • In a wide, shallow pot set over medium-high heat, add a few turns of the pan of oil. Add the reserved shrimp heads and shells and saute a few minutes, until pink and fragrant. Add the whole Sichuan peppercorns, fennel seeds, star anise, cinnamon sticks and cloves. Toast for a minute or two. Add the garlic, leeks and ginger and cook for a few minutes. Add the chicken stock, Shaoxing wine and shoyu and bring to a simmer. Let reduce by about half, then strain through a fine-mesh strainer and reserve.
  • Place a small nonstick skillet over medium-high heat and add a turn of the pan of oil. Add the egg, letting it run around the pan, gently picking up the cooked part and letting it continue to run. Remove from the pan, roll and thinly slice. Set aside.
  • Place a large skillet over high heat and add a few turns of the pan of oil. Quickly saute the carrots, scallions, cabbage and mushrooms for a minute or two.
  • As soon as you start cooking the vegetables, drop the noodles in the boiling water and let cook for a couple minutes. Remove from the pot and add straight to the pan of vegetables. Add some of the reduced shrimp head liquid and toss to combine.
  • Transfer to a plate or platter and top with the sliced egg and cooked shrimp.

FIVE-SPICE BEEF & SUGAR SNAP NOODLES



Five-spice beef & sugar snap noodles image

Fancy a Chinese tonight? Tear up the takeaway menu and make this low fat, spiced supper instead

Provided by Jane Hornby

Categories     Main course, Supper

Time 25m

Number Of Ingredients 11

250g lean minced beef
3 nests medium egg noodles
thumb-sized piece ginger , finely grated
3 garlic cloves , finely grated
1 heaped tsp five-spice powder
¼ tsp chilli powder
225g pack mangetout or sugar snap peas
400ml beef stock
3 tbsp light soy sauce , or more to taste
sesame oil , to serve
red chilli , deseeded and shredded to serve (optional)

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 458 calories, Fat 8 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 4.08 milligram of sodium

TASTY BEEF & SUGAR SNAP STIR FRY



Tasty Beef & Sugar Snap Stir Fry image

This is a quick & easy stir fry using beef - adapted from a recipe in the March/April edition of the Morrisons magazine. Time to make doesn't include overnight marinating.

Provided by Um Safia

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

450 g sirloin steaks, cut into thin strips
2 tablespoons reduced sodium soy sauce
3 tablespoons rice vinegar
1 tablespoon honey
2 1/2 cm gingerroot, peeled & grated
2 garlic cloves, peeled & finely sliced
2 tablespoons peanut oil or 2 tablespoons sunflower oil
200 g sugar snap peas
150 g chestnut mushrooms, halved
1 bunch spring onion, finely sliced
1 tablespoon sesame seeds, toasted

Steps:

  • Put the strips of beef in a shallow, non metallic dish. Mix the soy sauce vinegar, honey, garlic & ginger together & pur over the beef. Cover, place in the refridgerator & marinate over night or for at least 1 hour.
  • Heat the oil in a wok or deep frying pan & add the sugar snap peas & mushrooms. Stir fry for 3-4 minutes, then remove vegetables with a slotted spoon & set aside.
  • Remove the beef from the marinade & add to the wok / pan. Stir fry for 2-3 minutes, then add the vegetables along with the marinade & spring onions to the wok.
  • Stir fry for 1 minute. Divide between 4 bowls, serve with noodles & scatter the sesame seeds over the top of each portion.

Nutrition Facts : Calories 488, Fat 33.8, SaturatedFat 11.4, Cholesterol 110.2, Sodium 381.8, Carbohydrate 11.3, Fiber 2.4, Sugar 5.9, Protein 34.7

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Top Asked Questions

How do you make Chinese noodles with five spice powder?
Bring a large pot of salted water to a boil for the noodles. Combine the brown sugar and 1/4 teaspoon of the five-spice powder in a medium-sized mixing bowl. Add the soy sauce and stir until the sugar dissolves. Taste and add a little more five-spice powder if desired.
How much five spice do you put on ground beef?
Five-spice is a potent seasoning and just a little goes a long way which is why we recommend starting with just 1/4 teaspoon to season the beef. The intensity of five-spice powder fades rather quickly with age – seemingly more so than other ground spices.
Where can I find five spice powder for stir fry?
The five spice powder I used for this ground beef stir fry is from Whole Foods and is a blend of cinnamon, fennel, cloves, star anise, and white pepper. You should be able to find this spice blend at just about any grocery store. If you’re worried about never using it again, you can also make my five spice ground beef and eggs with it.
How to cook beef noodles in a pan?
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.

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