Black rice noodles

Not too long ago I ran into these black rice noodles and I was dying to try them. Though they are not coloured with squid ink or anything, I did feel the need to eat them with seafood. Since I still had some shrimp in the fridge, that's what I went for! The texture is nice and sticky. Chewy with a bite. Ingredients: • rice noodles • shrimp • 1 Thai red chili • 4 lemon leaves (cut in super fine strips) • 1 onion • 3 garlic cloves • mushrooms • yellow bell pepper • zucchini • 3x3x3 tbsp sugar, soy sauce and oyster sauce • dash of rice wine • water-cornstarch mixture • 1. Boil the rice noodles (you can of course also use regular ones) as described on the packaging. When they are cooked, rinse with cold water and set aside. 2. Heat up some oil in the pan and fry your chili, onion, garlic and lemon leaves. As soon as they start to colour, add the shrimp, mushrooms, bell pepper and zucchini.

3. When everything is cooked, add a splash of rice wine. After a few minutes, add the 3x3x3 mixture. Boil for a few minutes and thicken with a cornstarch and water mixture.

Throw in the boiled noodles to heat them back up, and you're pretty much done!