Teriyaki Steak Stir-Fry

• Thinly slice the cucumber. 
• Transfer to a bowl, along with the sugar and the rest of the white wine vinegar.
• Add a pinch of salt, then mix well to combine and set aside.

• Boil plenty of water in a pot or saucepan for the noodles.
• Slice the leek into thin half rings and finely dice the carrot.
• Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
• Fry the carrot and leek for 6 - 8 minutes, seasoning with salt and pepper.

• Heat another drizzle of sunflower oil in a frying pan over medium-high heat.
• When the pan is nice and hot, fry the steak strips in their marinade for 1 minute until evenly browned, leaving them slightly rare if preferred (see Tip).

Tip: fry the steak strips for more or less time as preferred, depending on how rare you'd like them.

• In the meantime, boil the noodles for 3 - 4 minutes, then drain and transfer to the vegetables.
• Stir in the East Asian-style sauce and cook for 1 more minute, then drizzle with extra virgin olive oil as preferred.