Lemongrass Beef with Veggie Noodles in Sriracha Broth

Finely chop the lemongrass.

Peel and finely chop the garlic and half of the red onion.

Finely slice the remaining red onion.

Halve and juice the lime, reserving the correct amount.

Slice the spring onion.

Peel and julienne the carrot into long thin strips to make noodle like shapes. (use a julienne peeler if you have one).

In a saucepan heat half of the sesame oil over medium high heat.

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

Add the stock cube and the correct amount of water.

Stir through the sriracha sauce, fish sauce and honey.

Stir through the lime juice to taste.

Bring the broth to the boil and add the carrot noodles.

Stir through the fresh mint and coriander.

Heat the remaining sesame oil in a frying pan.

Add the finely chopped red onion and remaining lemongrass. Sautee until softened and fragrant.

Add the beef mince and cook until browned.

Distribute the noodle broth among serving bowls.

Serve the beef mince atop the noodle broth.

Garnish with spring onion and remaining lime wedges and serve.