Dan Dan Style Pork Noodles and Glazed Gyozas

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the pork mince and broccoli. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks.

When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

While the mince browns, boil a full kettle. Peel and grate the garlic (or use a garlic press).

Pour the boiled water into a medium saucepan with 1/2 tsp salt and bring to a boil. Add the noodles and cook until tender, 4 mins.

Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Meanwhile, trim the cucumbers, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.

In a medium bowl, combine the sugar (see pantry for amount) with half the sesame oil and a third of the soy sauce. Season with salt and pepper. Stir through the smacked cucumber and set aside.

When the pork is browned, stir in the garlic and fry until fragrant, 1 min.

Mix in the remaining soy sauce, remaining sesame oil, the sambal paste (add less if you'd prefer things milder), cashew butter, half the sweet chilli sauce and the water for the sauce (see pantry for amount). 

Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.

Meanwhile, trim and thinly slice the spring onion.

Stir the cooked noodles into your dan dan sauce. Add a splash of water if it's a little too thick. Taste and season with salt and pepper if needed.

When the gyozas are ready, drizzle over the remaining sweet chilli sauce to glaze them.