• Halve, peel and thinly slice the onion.
• Quarter the lime. Trim the green beans.
• Place a pan over medium-high heat (without oil).
• Once hot, fry the onion and lamb mince with Thai spice until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
• Use a spoon to break the mince up as it cooks. Season with salt and pepper. Remove excess fat if necessary.

NOTE: Swapping to lean beef? Follow the recipe as written, replacing ‘lamb’ with 'beef' where necessary.

• Add the green beans and lemongrass paste to the pan and fry for 2-3 mins.
• Add a splash of water, cover and cook for another 4-5 mins. 

• Stir through the soy sauce and hoisin sauce and allow to warm through, 1-2 mins.
• Carefully separate the noodles by hand.
• Add the noodles to the sauce and mix well to coat.
• Cover and and simmer until softened, 1-2 mins. Loosen the sauce with a splash more water if required.

Little Chef's TIP: Kids can help to separate the noodles.

• Season to taste with salt, pepper and lime juice. 
• Divide the hoisin lamb noodles between bowls.
• Serve with any remaining lime wedges alongside for squeezing over.