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, trimmed and sliced on the diagonal (see notes)
½ cup water chestnuts, sliced
180g oyster mushrooms, sliced
2 tablespoons oyster sauce
1 tablespoon light soy sauce
2 tablespoons shao xing (see notes)
1 tablespoon sesame oil
3 green onions, finely sliced on the diagonal

Score the inside of the Cuttlefish hood with angled cuts, turn and repeat so that the cuts form a crosshatched pattern. Slice the hood 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, shao xing 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.