Name: Stir-fried octopus, sesame noodles and green chilli with coriander, cucumber and watercress salad
Cuisine: Japanese
Ingredients: 3 teaspoons white sesame seeds; 25 ml sesame oil; 300 g fine egg noodles; 100 ml Chinese rice vinegar; 25 ml soy sauce; vegetable oil; 18 cloves garlic; 1 tablespoon minced garlic; 2 teaspoons minced coriander root; 3 teaspoons fish sauce; 5 green bird’s-eye chillies, finely sliced; 1 teaspoon freshly ground black pepper; 2 teaspoons crushed fresh green peppercorns; 125 ml mirin; 1 small cucumber, very finely sliced; ½ cup coriander leaves; 1 teaspoon finely sliced green chilli; 1 teaspoon sesame oil; 600 g baby octopus, cleaned; 6 teaspoons fresh green peppercorns (on stems); 125 ml Sugar Syrup; ½ cup watercress sprigs; 3 green onions, sliced diagonally; 75 ml tamari soy sauce; ½ green capsicum, cut into julienne

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

Well-balanced flavours and textures create perfect harmony in this dish. Look for baby octopus that have not seen the inside of a cement mixer (a common implement for tenderising!) — the difference in texture is unbelievable. You can use large octopus just as successfully, but you need to cook it whole beforehand and then slice it before proceeding.