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In a medium bowl dust the stir-fry strips in the Chinese five-spice powder. Add the soy sauce and chilli or schezuan sauce. Cover and set aside.
In a large pan add the stock, ginger and garlic. Bring to the boil, reduce the heat and simmer for 5 minutes.
Add the noodles and pak choi or cabbage. Simmer for a further 1-2 minutes. Add the beef with the marinade mixture and the red pepper. Simmer for a further 2-3 minutes or until the noodles are tender. Remove from the heat, season if required and stir through half the spring onions and coriander.
Divide the broth between four bowls and garnish with the remaining, spring onions and coriander.
450g (1lb) lean beef stir-fry strips
10ml (2tsp) Chinese five-spice powder
15-30ml (1-2tbsp) soy sauce
15ml (1tbsp) prepared chilli or Schezuan sauce
1.2L (2pint) good, hot beef or vegetable stock
2.5cm (1inch) piece fresh root ginger, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
175g (6oz) fresh or dried fine egg noodles
200g (7oz) pak choi or green cabbage, shredded