Five-spice beef & sugar snap noodles
Fancy a Chinese tonight? Tear up the takeaway menu and make this low fat, spiced supper instead
Five-spice powder
Makes 1 small jar
Easy
Total time:
Takes 5 mins
An ancient spice mix used in Chinese cooking that combines sweet cinnamon and cloves, fennel seeds and star anise, and tongue-tingling Sichuan pepper
Skip to ingredients
- 2 tbsp cinnamonor 2 cinnamon sticks
- 1 tbsp fennel seed
- 6 star anise
- 2 tsp Sichuan peppercorn
- 1 tsp whole clove
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0glow
Method
step 1
Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don’t be tempted to skip this stage, as it really enhances the flavours.
step 2
Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.
