Ingredients

450g/1lb lean beef mince

5-10ml/1-2tsp soft brown sugar

15ml/1tbsp hoisin sauce

30ml/2tbsp gluten free soy sauce

125ml/4floz water

250g/9oz rice noodles

30ml/2tbsp sesame or vegetable oil

1 x 5cm/2inch piece fresh root ginger,peeled and finely chopped

4 scallions, finely chopped  (green  end only)

10ml/2tsp Chinese five-spice powder

Salt and freshly milled black pepper

15-30ml/1-2tbsp cornflour

15-30ml/1-2tbsp sweet sherry

Method

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 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, garnished with the scallions.

Recipe adapted from: Good Food