Step 1

1.Cook the pappardelle in boiling salted water according to packet instructions (boil the kettle to give you a head start on the water!).

Step 2

2.For the spicy sauce, heat the vegetable oil in a small saucepan over medium-high heat for 2-3 minutes or until just hot. In the meantime, peel and finely chop the garlic. Add to a large heatproof bowl. Finely chop some of the coriander stems and add those too, reserving the leaves for later. Mix until combined.

Step 3

3.Once the oil is hot, pour over the spicy sauce ingredients.

Step 4

4.Use tongs to transfer the hot pasta into the spicy sauce mixture. Toss until well combined. Divide among serving bowls and top with cucumber and coriander.

Step 5

*NOTES - You can find Chinese chinkiang black vinegar in an Asian grocer. If you can’t get a hold of it, you could also use a mix of balsamic and white vinegar instead.