These warm, sweet, gingery beef noodles are served with a slightly unusual side: ‘smacked cucumber', a traditional Chinese salad that’s as enjoyable to make as it is to eat.
Prep Time
35 min
Cuisine
Chinese
Use within
5-6 days
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (sesame, wheat-gluten, soya)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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
2
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
3
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
4
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
5
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
6
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
7
Slice the steak very thinly (against the grain)
Add the steak, any resting juices, spring onion and sesame oil and toss everything together
8
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