Fish Sauce Chilli Chicken Rice Noodles

Using a rolling pin or wine bottle satisfyingly bash the cucumber until it begins to break, then cut into rough pieces. Put into a sieve over a bowl and lightly salt.

Finely chop the garlic and chilli, scrape into a bowl. Add the lime juice, fish sauce and brown sugar – stir until the sugar has dissolved – this is your dressing, it should be funky, sour and a little sweet, tip in the cucumbers, set aside.

Lightly season the chicken breasts, put between two pieces of baking paper and bash until roughly 2 cm thickness.

Soak the rice noodles in boiling water according to packet instructions.

Meanwhile, get a large frying or griddle pan over a super high heat. Once visibly hot, oil then lay in the chicken breasts. Cook for 3-4 mins on each side until cooked through and nicely charred. Transfer to a bowl. Pour the smacked cucumber dressing over the chicken and leave to reverse marinate, making sure to spoon some of the garlic and chilli over the chicken.

Finely slice the sugar snap peas. Roughly chop the cashews and coriander (stalks and all).

Drain the noodles, toss through the cucumber, cashews, coriander and sugar snaps.

Divide between two bowls then slice up the chicken and lay on top then pour half the dressing over each and top with toasted sesame seeds if you like, to serve.