Beef and Red Pepper Noodle Broth

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.