Asian Beef Noodles

Lay the cucumber flat on your chopping board and use a rolling pin to bash it so that it splits and breaks up (some force is required)

Tip: Wear an apron as the juices will splatter!

Cut the broken cucumber into rough bite-size pieces

Boil a kettle

Peel and finely chop (or grate) the garlic

Toss the cucumber with 1/2 tsp (1 tsp) salt and the chopped garlic in a sieve and set aside over a bowl

Peel (scrape the skin off with a teaspoon) and finely chop the ginger

Slice the chilli(es) in half lengthways, scrape the seeds out (with a teaspoon) and chop finely

Combine the ginger, chilli, rice wine vinegar and soy sauce with 1 1/2 tbsp (3 tbsp) sugar and 1 tbsp (2 tbsp) vegetable oil

Add the noodles to a pot of salted boiling water over a high heat

Boil for 4-6 min until cooked through but with a slight bite

Meanwhile, chop the spring onion(s), discarding the root ends

Once cooked, drain and return them to the pan off the heat

Meanwhile, pat the steaks dry with kitchen towel and then rub with 1 tsp (2 tsp) vegetable oil and season generously with salt

Heat a wide-based, dry pan (preferably non-stick) on a high heat and once hot, cook the steaks on each side for 1 min

Transfer the cooked steaks to a clean board, cover with a tea towel and rest for 5 min, reserving the pan

Return the pan to a low heat (leave it to cool slightly if it's very hot)

Add the ginger chilli sauce and cook for 1 min or until starting to bubble and caramelise

Once bubbling, tip the noodles in and mix well to coat them in the sauce, then remove from the heat

Slice the steak very thinly (against the grain)

Add the steak, any resting juices, spring onion and sesame oil and toss everything together