Lemongrass Beef with Veggie Noodles in Sriracha Broth

Prepare the ingredients: finely chop the lemongrass, garlic, and red onion. Slice the spring onion, juice the limes (1/2 lime per person), and peel and create noodles from the carrot using a vegetable peeler or spiralizer.

Dissolve the chicken stock cubes in boiling water (450-500ml per person), stirring until fully dissolved to make the chicken broth.

In a large pot, heat a splash of sesame oil over medium heat. Add the finely chopped lemongrass, garlic, and red onion. Sauté for about 2-3 minutes until fragrant.

Add the beef mince to the pot and cook, breaking it apart with a spoon, until browned and cooked through.

Stir in the fish sauce, honey, and sriracha sauce to taste, cooking for another minute. Then, pour in the prepared chicken broth and bring to a simmer.

Add the carrot noodles to the pot and cook for 3-4 minutes until they are just tender.

Turn off the heat, and stir in the lime juice, fresh coriander, and fresh mint, saving some herbs for garnish. Adjust the seasoning with additional fish sauce or sriracha, according to taste.

Serve hot in bowls, garnished with the sliced spring onion, and remaining fresh coriander and mint.