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Five-spice and Lemongrass Beef or Pork with Noodles
NADIA THE GOOD FOOD COOK20Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 600 grams stewing beef (or free-range pork shoulder, rump, leg or belly, cut into 3cm pieces, you can leave a little bit of the fat on which goes nice and soft when slow-cooked, and tastes delicious!)
- 1 1/2 tsp. five-spice (Chinese)
- 1 tsp. brown sugar
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper (freshly)
- 1 1/2 Tbsp. oil (e.g. peanut, canola, soy bean)
- 2 Tbsp. lemongrass (finely chopped, about 2 stalks)
- 3 cloves garlic (finely sliced)
- 3 Tbsp. soy sauce
- 2 cups water
- 2 tsp. brown sugar
- 800 grams udon noodles (pre-cooked, I used the ones that come in the sealed vacuum packs)
- 4 handfuls beansprouts
- 2 cucumbers (Lebanese, seeds removed, cut into thin batons)
- 1 g coriander
- 2 cups Asian herbs
- 5 spring onions (finely sliced)
- 1/3 cup roasted peanuts (roughly chopped)
- 3 red chillies (or large green, finely sliced, optional)
- 2 limes (cut in half)
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