Cuttlefish, green peppercorns and asparagus with pepper noodles

Preparation info
    • Difficulty


Appears in

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.


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


  1. Make and cook the pepper noodles as instructed, then strain and toss with a little oil to prevent sticking.
  2. 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.
  3. Heat pepper oil in a wok and fry garlic, coriander root and black pe