Black Rice Noodles with Squid, Prawns, and Toasted Lime Butter

Instructions

1. 1

   Place the rice noodles in a large bowl and cover with hot, not boiling, water for 12 minutes until flexible. Drain, briefly rinse with cold water, and toss with the squid ink until evenly black.

2. 2

   Pat the prawns and squid very dry with paper towels. Season both with 2 g salt (about 1/3 tsp) and the black pepper.

3. 3

   Heat a large skillet or wok over medium-high heat for 2 minutes. Add 15 ml (1 tbsp) olive oil and 15 g (1 tbsp) butter. When the butter foams, sauté the prawns for 1 minute per side until they just change color. Transfer to a plate.

4. 4

   In the same skillet, add the squid and cook for 2 minutes, stirring, until tender and lightly browned at the edges. Remove to the plate with the prawns.

5. 5

   Reduce to medium heat. Add the remaining olive oil, the shallot, and half of the garlic. Cook for 2 minutes until the shallot turns translucent. Add the cherry tomatoes and red pepper flakes; cook for 3 minutes, lightly crushing some tomatoes so they release their juices.

6. 6

   Pour in the dry white wine and cook for 2 minutes to reduce slightly. Add the fish stock and soy sauce, stir well, and cook 1 minute more.

7. 7

   Add the black noodles and toss for 2 to 3 minutes so they absorb the sauce. Return the prawns and squid to the skillet and toss for 1 minute to heat through without overcooking.

8. 8

   In a separate small pan, melt the remaining 45 g (3 tbsp) butter over medium heat with the rest of the garlic. Cook for 1 to 2 minutes until the butter turns light hazelnut-brown and the garlic smells fragrant. Turn off the heat and add the lime zest and 30 ml (2 tbsp) lime juice.

9. 9

   If you want to keep the dish warm before serving, transfer it to an oven-safe platter and hold for 5 minutes at 200 °F / 95 °C. Spoon the toasted lime butter over the top, add the chives, and adjust with the remaining salt to taste. Serve immediately.