Wide Rice Noodles With a Garlicky Avocado Cilantro Pesto

By foodiva

Ingredients

• 2 large, ripe avocados
• 200 g plant-based yogurt
• 2 garlic cloves, crushed
• Juice of 1 lemon
• 75 g cilantro
• 1 tablespoon peanut butter (unsweetened)
• 1 tablespoon grated ginger (I peel it first)
• Salt
• 400 g wide rice noodles
• Water
• Salt
• 50 g peanuts, roughly chopped
• 50 g gomasio (see my last post for an easy gomasio recipe)
• A couple of cilantro leaves

Preparation

Step 1

Directions
Slice the avocados lengthwise, remove the pits, and scoop out the flesh.
Blend the avocados with the other pesto ingredients in a food processor for a few minutes until you get a nice creamy paste.
Cook the noodles according to the packaging instructions. Mine need to be soaked for 10 minutes in cold water (it helps to reduce stickiness once cooked), then I cook them for a couple of minutes in salt water until they are soft.
Drain the noodles well and rinse with a little bit of cold water.
Mix the pesto with the warm noodles (the noodles shouldn’t be hot anymore).
Serve the noodles topped with chopped peanuts, gomasio and a couple of cilantro leaves. The dish is best enjoyed fresh and warm.

Directions