Step 1

Place noodles in a heatproof bowl, pour in enough boiling water to cover, and leave for 1 minute or until soft. Drain thoroughly, then toss in a bowl with chilli, cucumber and lime juice. In a separate bowl, toss beef with garlic, fish sauce, Chinese rice wine and sugar.

Step 2

Heat half the oil in a wok over high heat until smoking. Add half the beef and stir-fry for about 30 seconds to sear. Remove and repeat with remaining beef. Keep warm.

Step 3

Divide the noodle mixture, beef and mint between the lettuce leaves and roll loosely. Serve with sweet chilli sauce for dipping.