Cuttlefish, green peppercorns and asparagus with pepper noodles

Name: Cuttlefish, green peppercorns and asparagus with pepper noodles
Cuisine: Chinese
Ingredients: 1 cup small tatsoi leaves; 200 ml Sweet Tamarind Dressing; ¼ cup laksa (Vietnamese mint) leaves; ¼ cup snowpea sprouts, trimmed; 2 tablespoons Fried Garlic; 1 quantity Pepper Noodles; vegetable oil; 12 asparagus spears, chopped; 600 g cleaned cuttlefish tubes; 90 ml Sichuan Pepper Oil; 1 tablespoon minced garlic; 2 teaspoons minced coriander root; 1 teaspoon freshly ground black pepper; ¼ cup fresh green peppercorns; 9 green onions, cut into 2 cm lengths

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

This noodle dish is full of fresh, lively flavours that explode in the mouth. The secret is to use fresh green peppercorns that are grown in North Queensland. They make erratic appearances on the market — so when you see them at Asian food stores or vegetable suppliers, grab some and try this out.

Ingredients

1 quantity Pepper Noodles
vegetable oil
12 asparagus spears, chopped
600

Asia
Oceania
Japan
China
Australia
Mediterranean
Pasta

Method

Make and cook the pepper noodles as instructed, then strain and toss with a little oil to prevent sticking.
Blanch asparagus in boiling water for 1 minute, then refresh in iced water. Cut cuttlefish tubes lengthwise into 2 cm wide strips and score flesh diagonally with a sharp knife.
Heat pepper oil in a wok and fry garlic, coriander root and black pe