Heat 2 cups water in a non stick wok. Cut and crush lemon grass and add. Add lemon grass root, ginger and half the fresh red chillies.
Add fresh coriander roots and cook for 8-10 minutes to make flavourful stock.
Slice carrot and red capsicum or cut them into triangles. Slice spring onions and cut bean curd into triangles.
Strain the stock. Cook the flat noodles in plenty of water. Drain and cool.
Heat oil in a non stick wok. Add spring onion, carrot, red capsicum and broccoli and sauté.
Add stock, noodles and salt and mix. Add bean curd and conflour mixture and let the mixture come to a boil.
Add remaining fresh red chillies, bean sprouts and vinegar and mix.
Serve in a big bowl and one complete meal.