• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Cook rice noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-6 minutes.
• Drain, rinse and set aside with a drizzle of olive oil.

• Trim ends of Asian greens then halve lengthways.
• Smash cucumber using a pestle or rolling pin until sides are split open, then roughly chop.
• Finely chop garlic.
• Cut Japanese tofu into 2cm chunks.

• In a small heatproof bowl, combine garlic, soy sauce mix, sesame seeds, the vinegar, a good pinch of sugar and a pinch of chilli flakes (if using).
• In a large frying pan, heat olive oil (1 tbs for 2 people / 2 tbs for 4 people) over high heat, until just smoking, 30 seconds - 1 minute, then carefully pour the oil over the garlic mixture. Set aside.

TIP: The hot oil will bubble up and 'cook' the garlic.

• Return frying pan to high heat.
• Cook beef mince (no need for oil!) and tofu, breaking up with a spoon, until just browned, 3-4 minutes.
• Reduce heat to medium and add Asian BBQ seasoning and ginger paste. Cook until fragrant, 1 minute.
• Add cooked rice noodles, oyster sauce,  and a good splash of water, tossing until well combined, 1 minute. Season with pepper.

• While beef is cooking, add Asian greens and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
• Microwave on high until just tender, 2-3 minutes.

• Divide beef and tofu noodles and steamed Asian vegetable between bowls.
• Top with smashed cucumber. Drizzle over garlic chilli oil and garnish with torn coriander to serve. Enjoy!