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Prep Time
35 min
Cuisine
Chinese
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 783 kJ 186 kcal |
2696 kJ 641 kcal |
Fat of which saturates |
8.4 g 2.3 g |
29 g 8 g |
Carbohydrate of which sugars |
15.4 g 1.2 g |
53 g 4.3 g |
Fibre | 2 g | 6.8 g |
Protein | 11.3 g | 38.8 g |
Salt | 0.8 g | 2.77 g |
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.
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
Serve the warm noodles with the smacked cucumber to the side
Enjoy!