Vegetable Sriracha Broth with Noodles

A Southeast Asian–accented broth adds zest to vegetables and noodles in this flavorful dish.

Nutrition Per Portion

0.0 min

Finely chop the lemongrass.
1.0 min

Peel and finely chop the garlic.
2.0 min

Finely slice the red onion.
3.0 min

Halve and juice the lime, reserving the correct amount.
4.0 min

Slice the spring onion.
5.0 min

In a saucepan heat the sesame oil over medium high heat.
6.0 min

Add half of the lemongrass, the garlic and finely sliced red onion. Sautee until softened and fragrant.
7.5 min

Add the capsicum and mushrooms and sautee until softened.
10.0 min

Add the stock cube and the correct amount of water.
12.0 min

Stir through the sriracha sauce and honey.
13.0 min

Stir through the lime juice to taste.
14.0 min

Bring the broth to the boil and add the egg noodles.
15.0 min

Stir through the fresh mint and coriander.
16.0 min

Turn off the heat for the broth and allow the egg noodles too cook in the broth until softened.
18.0 min

Distribute the noodle broth among serving bowls.
19.0 min

Serve the beef mince atop the noodle broth.
20.0 min

Garnish with spring onion and remaining lime wedges and serve.