Asian Beef Meatballs with Rice Noodles

Steps

1. Prep cucumber Bring a large pot of hot salted tap water to the boil. Peel cucumber into ribbons. Add to a bowl with sugar, a drizzle of vinegar and a pinch of salt. Toss and set aside. Leave some plain for fussier little foodies.
2. Make meatballs Combine all meatball ingredients in bowl with ½ tsp salt. Using clean hands, roll into golf ball-sized balls.
3. Cook meatballs Heat a drizzle of oil in a fry-pan on medium-high heat. Cook meatballs for 8-10 minutes, turning regularly, until browned and cooked through. Set aside, covered to keep warm. Reserve pan.
4. Cook noodles Add noodles to pot of boiling water. Stir well to separate strands, cover and turn off heat. Leave for 8 minutes, until tender. Drain well, return to pot and drizzle with sesame oil to prevent sticking. Use kitchen scissors to cut noodles in a few places to make them easier to eat. Separate bok choy leaves and thinly slice courgettes
5. Cook veggies When meatballs have finished cooking, return pan to high heat with a drizzle of oil. Cook bok choy and courgettes with 1 Tbsp water for about 1 minute, until bright green and wilted. Toss though Asian BBQ sauce and cook for about 1 minute, until warmed through.
6. Serve noodles, veggies and meatballs with pickled cucumber and peanuts.