Cuttlefish, green peppercorns and asparagus with pepper noodles from Spice by Christine Manfield

Ingredients

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