Lemongrass beef stew with noodles

Put the ginger, garlic, lemongrass, coriander and 1 chilli in a food processor, then pulse until puréed.

Heat the oil in a pan over a low heat.

Add the purée and cook for 5 mins. Stir in the beef, soy, five-spice, sugar and stock.

Put on a lid and bring to the boil, then lower heat and simmer for 1 hr 15 mins. Remove the lid and cook for a further 15 mins until the beef is tender.

Just before serving, prepare noodles following pack instructions.

Drain well, then divide between 2 bowls and spoon over the beef stew.

Serve sprinkled with the remaining chilli and coriander leaves, with lime wedges for squeezing over.