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
4-5 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.
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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