Ingredients

Marinade

• 1 tsp. Chinese five-spice herbs
• 1 tbsp. soy sauce
• 1/2 lime (juice)
• 1sp. sugar
• Salt and pepper
• 1 tbsp. sunflower oil

• 500g beef (thighs, lean meat) in thin strips
• 2 tbsp. sunflower oil
• 1 clove of finely chopped garlic
• 300g rice noodles
• 1 red chili
• 2 tbsp. ginger
• 1 stalk lemongrass
• 100g sugar snap peas
• 8x baby sweet corn cobs
• 6 spring onions
• 1/2 lime (juice)
• 1/2 lemon zest
• 2 tbsp. soy sauce
• 1 red pepper
• Salt and pepper

• Spring onions
• Sugar snap peas
• Edible flowers

Instructions

Start by turning the meat in 1 teaspoon of Chinese five-spice and then marinate in 1 tablespoon of soy sauce, the juice of 1/2 lime and 1 tablespoon of sugar.

Place the noodles in a bowl and pour over boiling water. Leave for 5 minutes until soft and then place them in cold water to cool.

While the meat is marinating, heat the Classic Wok to a medium heat and prepare the vegetables. Rinse the chilli and remove the seeds. Leave the seeds in for a hotter version. Peel and finely chop the garlic and grate the ginger or finely dice. Wash the sugar snap peas and baby sweetcorn cobs and cut diagonally.

Heat the 2 tablespoons of oil. Fry the meat until cooked and then fry the vegetables for 5 minutes in smaller batches if required. Add the noodles (which should be soft after being in the water). Flavour the dish with the juice of 1/2 lime, zest of 1/2 a lemon and 2 tablespoons of soy sauce.

Garnish the dish with finely chopped spring onions, finely chopped sugar snap peas and edible flowers.

TIP
Lemongrass has a clean, spicy lemon taste without the bitterness of citrus fruit. The dried green stalks also make excellent grill spears for e.g. fish.