Add the ground beef to a dry pan (no oil). Brown on medium-high heat and drain well.
Once the beef has been drained, return it to the heat and keep cooking it, stirring frequently, until the meat is golden and crunchy. This is counter-intuitive but will create a nice flavour and texture for your soup.
Once the meat is crispy and brown, remove from heat and coat well with honey and sesame oil. Set aside.
Dissolve your bouillon cube in 8 cups of water and bring to a boil. Add noodles and cook until not quite al dente.
Add your bok choy and broccoli to the boiling noodles and cook for 1-2 minutes, until bright green and lightly cooked. Remove pot from heat.
Add garlic, soy sauce, lime juice and the sriracha and give the soup a quick mix with a pair of tongs.
Serve immediately topped with a hefty sprinkle of sweet crumbled beef, fresh green onions and a slice of lime (and more sriracha if you’re zesty like me).
Notes
* If you are using fresh noodles, add them at the same time as the bok choy and broccoli, as they will cook very quickly. If you think you will have leftovers, I recommend using regular spaghettini instead, as it will get mushy less quickly.
Recipe by Port and Fin at https://portandfin.com/spicy-sriracha-soup-noodles-with-crispy-ground-beef/