Stir-frying is one of the quickest and tastiest ways to cook. Everything gets cooked in the one pan, seafood, vegetables, noodles and sauce, which makes washing up a breeze too!
INGREDIENTS:
375g Cuttlefish, cleaned
400g Hokkien noodles
¼ cup peanut oil
2 cloves garlic, finely chopped
1 tablespoon finely grated ginger
130g snow peas, halved
1 bunch green asparagus, thinly sliced diagonally (see notes)
½ cup water chestnuts, sliced
180g oyster mushrooms, halved
2 tablespoons oyster sauce
1 tablespoon light soy sauce
2 tablespoons Shaoxing (see notes)
1 tablespoon sesame oil
3 green onions, thinly sliced diagonally
METHOD:
Cut Cuttlefish hoods down one side and open out flat. Score the inside of the flesh with angled cuts, turn the hoods around and repeat so that the cuts form a crosshatched pattern. Slice into strips.
Place the noodles in a bowl and pour over boiling water. Allow to stand for 3-4 minutes then drain well.
Heat a wok over a high heat. Add the oil then the Cuttlefish and stir-fry for about 1 minute, until it just turns opaque. Remove with a slotted spoon and set aside. Add the garlic and ginger, cook for 30 seconds then add the snow peas, asparagus, water chestnuts and mushrooms. Cook for 1 minute, then add the oyster sauce, soy, Shaoxing and sesame oil. Add the noodles and stir to coat well in the sauce. Stir in the Cuttlefish. Tip onto a serving platter and top with green onions and serve immediately.
NOTES:
If asparagus is thick and woody, discard the woody bottom section and peel the spears with a potato peeler.
Shaoxing is Chinese rice wine, available from Asian grocery stores.
ALTERNATIVE SPECIES:
Baby Octopus (omit scoring, cut into quarters), Squid, Calamari.