450g/1lb lean beef mince
5-10ml/1-2tsp soft brown sugar
30ml/2tbsp Schezuan or oyster sauce
15ml/1tbsp hoisin sauce
30ml/2tbsp soy sauce
250g/9oz rice noodles
30ml/2tbsp sesame or vegetable oil
1 x 5cm/2inch piece fresh root ginger,
peeled and finely chopped
4 spring onions, finely chopped (green only)
10ml/2tsp Chinese five-spice powder
Salt and freshly milled black pepper
15-30ml/1-2tbsp sweet sherry
In a small bowl, mix together the sugar, sauces and water. Cover and set aside. Cook the noodles according to the packet instructions, drain and toss in half the oil.
Heat the remaining oil in a large, non-stick wok or shallow frying pan. Add the ginger and spring onions and stir-fry for 30 seconds. Add the beef and stir-fry for 5-10 minutes until brown.
Add the Chinese five-spice powder, sauces and stir-fry for a further 5-10 minutes. Season. Mix together the cornflour and the sherry, add to the wok or pan and stir gently. Serve on a bed of rice noodles