Boil the purple potatoes, add a splash of milk, and blend until smooth to create a cream.
Fry the rice noodles in vegetable oil, and in a separate pan, fry the bacon without adding extra fat until crispy.

Cook your pasta in salted boiling water for 11 minutes. Drain and remove the cooking water from
inside the pasta shapes (place them upside down on a clean towel).

Fill Black Cauldron with the purple potato cream, add the crispy bacon, and garnish with the crispy
rice noodles.