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Bring a pan of salted water to the boil.
Finely slice the spring onions, reserving the greens for garnish.
Mince the ginger, roughly chop the mustard greens.
Slice the cucumber in rounds, stack them up into little piles and slice into strips.
In a bowl, mix the peanut butter, chilli crisp, sugar, light soy, dark soy and grated garlic.
Set a large frying pan over a medium heat over a medium heat.
Once hot, add the avocado oil and the beef, cook undisturbed for a few minutes until you’ve got some nice colour, break it up and add the ginger.
Continue to cook, stirring regularly, until the beef is cooked through before adding the dark soy, light soy and sugar.
Once homogenous, deglaze with the shoaxing wine.
Cook the noodles and transfer to the bowl with a few tablespoons of the noodle water.
Divide between two bowls and top with the beef, cucumber, mustard greens and sliced spring onion greens.
Give it a good mix in the bowl and enjoy.