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Bring a pan of salted water to the boil.
Separate the spring onion greens from the whites. Cut the whites into 1 inch pieces and finely slice the greens, reserving for later.
Finely slice the jalapeños, roughly chop the coriander, grate the garlic and ginger and slice the cucumber into rounds, stack them up and cut them into strips
Toast the cumin seeds and Sichuan peppercorns until fragrant and grind into a fine powder.
For the sauce, add the silken tofu, sesame pasta and soy sauce to a blender and pulse until smooth, making sure not to over-blend.
Set a large frying pan over a medium heat. Once hot, add the oil and the lamb and cook for 6-8 minutes until browns and crispy. Add the spring onion whites, ginger, garlic and spices to the meat and break up with a spatula. Add the oyster sauce, dark soy, sugar and shoaxing wine, reduce until glossy before adding the thai basil.
Cook the noodles and divide between bowls, pour over the tofu sauce, top with the lamb mince and finish with the jalapeños, spring onions greens and cucumber.