BEEF CHOW MEIN
SERVES 4 PREP AND COOK: 20 MINS
1 red capsicum
½ small wombok cabbage
3 green onions
1 tblsp vegetable oil
500g beef mince
2 tsps Chinese five spice powder
2 tblsps soy sauce
2 tblsps sweet chilli sauce
450g packet fresh thin hokkien noodles
125g sweet baby corn
200g sugar snap peas
1 Thinly slice capsicum, cabbage and green onions. Place them in separate bowls and set aside.
2 Heat oil in a large wok or non-stick frying pan over high heat. Add beef to wok. Cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince is browned.
3 Add three-quarters of the green onion and the five spice powder to the wok. Cook, stirring, for 2 minutes until you can smell the spice.
4 Add the soy sauce, sweet chilli sauce and 1 cup of water to wok. Bring to the boil.
Add noodles, capsicum, cabbage, baby corn and sugar snap peas to wok. Cook, tossing, for 2 minutes or until mixture is
