Preparation
- In a wok or frying pan, cook the steak (veg or regular) in toasted sesame oil. Halfway through cooking, add finely chopped lemongrass and garlic. Set aside.
- In the same wok, sauté the carrots and onion in a drizzle of sesame oil for about 5 minutes over medium-high heat. To speed up cooking, cover the wok and add 1 tablespoon of water to create steam.
- Towards the end of the cooking time, add the chopped garlic and continue cooking for 1 minute.
- Add the tomato paste, sriracha, soy sauce, rice vinegar and mix well with the carrots. Continue cooking for 1 minute.
- Add chicken stock and bring to the boil.
- Add noodles and steak to broth. Stir well to separate noodles, about 1-2 minutes.
- Serve in bowls and garnish with coriander leaves and a lime wedge, if desired!
