Lemongrass Beef Noodles

Lemongrass Beef Noodles

Ready in 30 minutes Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, April 21, 2019.


Lemongrass Beef

  • 1 pack vermicelli noodles
  • 1 pack beef mince
  • 1 pack lemongrass paste
  • 2 baby bok choy
  • 2 spring onions
  • 1 cup chicken stock
  • 1 Tbsp fish sauce
  • 2 Tbsp sweet chilli sauce


  • 1 Lebanese cucumber
  • 1 pack mung bean sprouts
  • 1 bunch mint
  • ½ pack Vietnamese dressing


  1. Cook noodles Bring a full kettle to the boil. Place noodles in a heat-proof bowl and cover with boiling water. Cover and leave to cook for about 5 minutes, or until tender. Drain and return to pot with a drizzle of olive oil and vinegar.
  2. Cook beef Heat a drizzle of oil in a fry-pan on high heat. Cook beef with 1 tsp salt for about 4 minutes, until browned. Add lemongrass paste and cook for 2 minutes until fragrant. Thinly slice bok choy and spring onions.
  3. Add chicken stock and cook for about 3 minutes, until reduced. Add bok choy, spring onion, fish sauce and sweet chilli sauce to pan and stir to combine. Season to taste.
  4. Make salad Finely dice cucumber. Toss in a bowl with mung bean sprouts, mint and first measure of Vietnamese dressing.
  5. To finish Add cooked noodles to pan with beef and toss to combine. Season to taste with fish sauce.
  6. Serve noodles topped with salad, crispy shallots and a drizzle of remaining dressing.

Nutritional Information

Energy 2381 kj
569 kcal
Protein 26.6g
Carbohydrate 52.3g
Fat 28.6g