Satay Kangaroo Noodles with Cucumber and Carrot Pickles

Peel and finely grate ginger and finely chop chilli. Peel carrot and cut into matchsticks. Place carrot in a bowl with ½ the ginger and ½ the chilli. Add rice wine vinegar, sugar, 2 teaspoons soy sauce and 40ml (2 tablespoons) water.Stir to combine and season with salt.Set aside to pickle.

Place remaining ginger in a bowl with 20ml (1 tablespoon) soy sauce and vegetable oil. Slice kangaroo into four equal-sized pieces, add to bowl and mix to coat well. Set aside for 10 minutes to marinate at room temperature.

Juice ½ the lime and add to a bowl with satay sauce, remaining soy sauce and remaining chilli. Add ½-1 tablespoon water to thin to a drizzling consistency and set aside.

Heat a non-stick frypan over medium-high heat. Remove kangaroo from marinade and add to pan. Cook for 2 minutes each side. Reduce heat to low and cook for a further 2 minutes each side for rare (cook longer, if desired). Transfer to a plate and cover with loosely with foil. Set aside to rest.

Slice cucumber into wedges and toss through carrot pickle. Add noodles to a saucepan of boiling water, stir to separate and cook for 3–5 minutes or until tender. Drain well and divide between serving bowls.

Cut remaining lime into wedges. Slice kangaroo and arrange on top of noodles. Drizzle with satay dressing and top with crispy shallots and pickles. Serve with lime wedges.