Cucumber salad: Dice the cucumber and add to a bowl with 1 tsp salt, 1 tsp crushed garlic, 1 tbs soy sauce, 1 tsp chilli oil and 1 tsp sugar. Taste & adjust seasoning if needed. Leave to marinade.

Lamb: Carefully cut the meat off the bones into small pieces, around 1x1cm, and add to a bowl. Add 3 tbs cumin powder and 1/4 cup cornstarch, mixing well to coat each piece in flour.

Cook lamb: Preheat a large pan to a high heat and add 3 tbs of neutral oil. When hot, add the lamb and let it cook for 2 minutes uninterrupted. Flip pieces over and cook for a further 2 minutes, until cooked.

Noodles: While lamb is cooking, cook the noodles as per the packet instructions. Make the sauce by mixing 1/4 cup chilli oil, 2 tbs soy sauce and 2 tbs Chinese black vinegar in a bowl. Slice the onion into thin strips.

Assemble: Add the sliced onions to the lamb and cook for 2 minutes. Then cut the heat and add the drained noodles to the lamb. Pour over the sauce and mix carefully. Top with sliced spring onion. Serve with cucumber salad on the side.