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.