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.
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Nutrition Per Serving
- Calories 538
- Carbs 98.2g
- Fat 10.3g
- Fibre 8.7g
- Protein 17.4g
- Sugar 29.1g
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0.0 min
Finely chop the lemongrass.
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1.0 min
Peel and finely chop the garlic.
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2.0 min
Finely slice the red onion.
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3.0 min
Halve and juice the lime, reserving the correct amount.
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4.0 min
Slice the spring onion.
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5.0 min
In a saucepan heat the sesame oil over medium high heat.
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6.0 min
Add half of the lemongrass, the garlic and finely sliced red onion. Sautee until softened and fragrant.
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7.5 min
Add the capsicum and mushrooms and sautee until softened.
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10.0 min
Add the stock cube and the correct amount of water.
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12.0 min
Stir through the sriracha sauce and honey.
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13.0 min
Stir through the lime juice to taste.
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14.0 min
Bring the broth to the boil and add the egg noodles.
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15.0 min
Stir through the fresh mint and coriander.
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16.0 min
Turn off the heat for the broth and allow the egg noodles too cook in the broth until softened.
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18.0 min
Distribute the noodle broth among serving bowls.
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19.0 min
Serve the beef mince atop the noodle broth.
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20.0 min
Garnish with spring onion and remaining lime wedges and serve.
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