Sardine and chilli oil pappardelle with smacked cucumber

Method

1. Use a rolling pin to bash the cucumber on a board until it cracks apart and breaks up a little, then roughly chop into large chunks. Scrape into a bowl and sprinkle with a little salt. Set aside for 10 minutes.
2. Meanwhile, bring a large pan of salted water to the boil and heat a large frying pan or wok over a high heat. Boil the pappardelle until al dente according to the pack instructions and add the vegetable oil to the pan/wok.
3. Add the garlic to the oil, sizzle for 30 seconds, then add the pak choi and stir fry for 3 minutes. Add the sardines and cook for another minute, breaking them up with a wooden spoon.
4. Add the soy sauce, 1 tbsp vinegar and 1 tsp chilli oil to the stir fry, followed by the drained ‘noodles’. Stir-fry for another minute until everything is well combined.
5. Drain the cucumber then stir through the remaining vinegar and chilli oil. Serve the cucumber alongside the noodles, drizzling everything with more chilli oil to taste.