Ingredients
· 500 g beef rump
· 1 teaspoon Chinese five-spice powder
· 300 g cooked rice noodle
· 1 red chilli
· 1 garlic clove
· 1 piece ginger
· 1 stick lemongrass
· 2 tablespoons sunflower oil
· 100 g sugar snap peas
· 8 baby corn
· 6 spring onions
· ½ lime
· 2 tablespoons soy sauce
· 2 tablespoons roasted peanut
· Coriander, to serve

Method
Mix the beef and five-spice in a bowl, set aside to marinate. Soften the noodles in boiling water, drain then set aside. Thinly slice the red chilli. Mix with the garlic, ginger and lemongrass in a bowl. Heat half the oil in a wok, add the chilli mixture and stir-fry for a minute until softened. Set aside while you cook the beef. Heat the remaining oil, add the beef and stir-fry over high heat until browned and just cooked through. Return the chilli mixture to the pan with the sugar snaps, baby corn and half the spring onions. Stir-fry for one minute more before adding the drained noodles. Mix to thoroughly combine, take off the heat and add a squeeze of lime juice and soy sauce. Scatter with the peanuts, spring onions and chopped coriander.