180g cuttle fish (must be ultra-fresh sashimi quality)
25ml sunflower oil
20ml balsamic vinegar
20ml light soy sauce
10ml sesame oil
10ml oyster sauce
Freshly ground black pepper
300g chilled cooked squid ink noodles (enough for more than six portions)
Wipe the cuttle fish with a damp cloth turn it so the inside faces upwards and shave off very fine slices. Form into six little parcels (or roses if you are clever enough) and refrigerate. Mix the liquids and pepper in a bowl and toss the noodles in the dressing.
To serve put a pile of noodles on the plate and top with a mound of cuttlefish.