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