Quick spicy beef pho with egg noodles

Method

1. Pour the stock into a medium saucepan, add the halved chilli, sliced ginger and lemongrass, bring to the boil, then simmer, covered, for 10 minutes. Strain through a sieve into a clean pan and discard the aromatics.
2. Halve the baby sweetcorn lengthways, then add to the stock with the sugar snap peas. Simmer for 2 minutes, add the pulled beef and heat through for 1 minute.
3. Meanwhile, heat the noodles according to the packet instructions, then divide between 2 soup bowls.
4. Pour over the soup, dividing the meat and veg evenly. Add a handful of beansprouts to each bowl and scatter with the sliced chilli to serve.