Dinner

Five-spice Beef & Sugar Snap Noodles Recipe

ByLuna Ryder November 18, 2025November 18, 2025

Introduction

This Five-Spice Beef & Sugar Snap Noodles dish is a quick and flavorful stir-fry perfect for weeknight dinners. Featuring tender minced beef infused with aromatic spices and crisp sugar snap peas, it’s both satisfying and easy to prepare.

A stack of three white bowls sit on a white marbled surface covered with a red cloth; the top bowl is filled with a noodle dish with three visible layers: the bottom layer has smooth pale yellow noodles, the middle layer consists of bright green snap peas and thin rings of white onion, and the top layer has small brown minced meat pieces and thin slices of red chili pepper. Two red chopsticks are placed inside the top bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)

Instructions

Step 1: Heat a large non-stick frying pan or wok over medium-high heat. Add the minced beef and fry for about 10 minutes, stirring occasionally, until it is very well browned. Do not add any oil, as the beef will release its own fat.
Step 2: While the beef is cooking, bring a large pot of water to a boil and cook the egg noodles according to the package instructions. Once cooked, drain the noodles and set aside.
Step 3: Add the grated ginger, garlic, five-spice powder, chilli powder, and mangetout or sugar snap peas to the browned beef. Stir-fry for a few minutes until the garlic and ginger are fragrant and the peas turn bright green.
Step 4: Pour in the beef stock and bring to a simmer. Add the drained noodles and toss everything together to combine and heat through.
Step 5: Season with light soy sauce to taste, then transfer the noodles and beef mixture to serving bowls using tongs for ease. Drizzle sesame oil over each portion and garnish with shredded red chilli if desired.

Tips & Variations

For extra crunch, add sliced carrots or bell peppers along with the sugar snap peas.
If you prefer a spicier dish, increase the chilli powder or add a splash of chili oil when serving.
Substitute beef stock with vegetable stock and use minced plant-based meat for a vegetarian alternative.

Storage

Store any leftover noodles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or stock to prevent drying out. It’s best enjoyed fresh but reheating retains most of the flavor.

How to Serve

A stack of four white bowls with a ribbed texture is placed on a white marbled surface covered by a red cloth. The top bowl is filled with a mix of food layers: flat beige noodles on the bottom, topped with bright green snap peas, thinly sliced white onions, small pieces of cooked brown ground meat, and thin red chili slices scattered on top. Two red chopsticks are held by a woman's hand and are picking up some noodles from the top bowl. The background is a soft gray color. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of noodles?

Yes, you can substitute egg noodles with rice noodles or udon noodles depending on your preference and availability.

What can I use instead of five-spice powder?

If you don’t have five-spice powder, a mix of ground cinnamon, cloves, star anise, fennel seeds, and Sichuan peppercorns can mimic the flavor, or simply use a pinch of Chinese five-spice blend from your spice rack.