Step 1

Heat 1 tbs oil in a large frypan over medium heat. Add ginger, eschalot and lemongrass. Cook, stirring, for 3 minutes or until softened.

Step 2

Add mince and cook, breaking up with a wooden spoon, for 10 minutes or until browned. Add chilli bean paste, kaffir lime leaf and chilli. Cook, stirring occasionally, for 5 minutes or until caramelised.

Step 3

Place lime juice, fish sauce and sugar in a bowl and stir until sugar dissolves. Stir one-third of the fish sauce mixture through lamb mixture, then remove lamb from heat.

Step 4

Place pepitas, soy and remaining 1 tbs oil in a small saucepan over low heat. Cook for 2-3 minutes until pepitas have browned.

Step 5

Toss noodles with remaining fish sauce mixture and divide among bowls. Top with mince, pepita mixture and herbs to serve.