Stir-fried noodle with cuttlefish and chili back bean oil

Cuttlefish is a lesser version of octopus and squid. These guys are commonly eaten in East Asia and most parts of Europe. Cuttlefish has a very similar flavor squid and octopus. Plus it’s cheaper. So if you can’t find octopus and squid or if they’re out of your budget, cuttlefish is an excellent substitute. Plus, you can get away from using frozen cuttlefish. This recipe can be made extremely quickly if you time this properly. While the water is boiling, get all your veg prep and ingredients out. While the noodles are cooking, cook the cuttlefish in a pan, then the veggies, then combine everything once everything is cooked. Simple as that. If you time everything correctly, you can easily finish cooking this in less than 20 minutes. 


250g dried rice noodles

500g frozen cuttlefish (or squid)

2 tablespoon vegetable oil

1 large red onion, sliced

3 sweet peppers (red, orange, yellow, or even green), sliced 

4 cloves garlic, chopped

1 tablespoon chili oil

1 tablespoon fermented black bean

Salt and black pepper to season


In a large pot, fill up with water and bring it up to a roaring boil. Once boiled, add the noodles in. Cook until it’s nice and soft. Approximately 5 mins

For the cuttlefish, give it a good rinse to wash off any excess dirt, ice, or gunk. In a large frying pan over medium-high heat, add the vegetable oil. Once heated, add the cuttlefish. Sauteed for 3-4 mins until lightly browned. Set aside and prepare the vegetables

Give your pan a wipe and add your onions, peppers, and garlic onto the same pan you used to cook your cuttlefish. Sauteed until the veggies are softened. Approximately 5-7 mins.

Add all your vegetables, cuttlefish, and noodles back into the pan and mix well. Season it with chili oil, fermented black bean, salt, and pepper. Cook and stir until it gives off a bright shine and it’s fully incorporated

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