JustCook logo
Plated meal

Vegetable Sriracha Broth with Noodles

  • Vegetarian
  • Asian
  • Low Calorie
  • Soup

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

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 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.

  • Ingredients


    finely chopped


    juiced 1/2 lime per person

    Soy Sauce

    Dried Egg Noodles



    finely chopped

    Spring Onion


    Vegetable Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 400ml per person

    Shiitake Mushrooms


    Sriracha Sauce

    Sesame Oil

    Fresh Coriander

    Fresh Mint

    Red Onion

    finely chopped

    Red Capsicum