Wide Rice Noodles With a Garlicky Avocado Cilantro Pesto (Vegan)

Every now and again I’m craving wide rice noodles. To me they are hearty yet easy on the stomach, that is, a lighter version of Italian pasta. This time I paired the rice noodles with a great avocado pesto, which is my new favorite pesto as it is so easy and quick to make, yummy, and versatile. For the rice noodle dish I paired the avocado with lemon, cilantro, garlic and some peanut butter – the outcome is a Thai-inspired bowl of pure deliciousness. Yum, yum, yum! By the way, you can serve the pesto also as a light, summery guacamole that goes well with sesame crackers.

I recommend sprinkling some gomasio on top of the dish because the Thai-flavored pesto and the gomasio are a match made in heaven. It might sound odd to combine Thai and Japanese flavors, but it really does work out nicely. I guess this is cross cuisine at its best.

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Wide Rice Noodles With a Garlicky Avocado Cilantro Pesto

Wide rice noodles with a garlicky Thai inspired avocado pesto, sprinkled with Japanese gomasio - this is pure deliciousness in a bowl.

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Main Course

Keyword: gluten-free, vegan

Servings: 4

Ingredients

Metric - US Customary

Pesto

• 2 large ripe avocados
• 200 g plant-based yogurt
• 2 garlic cloves crushed
• Juice of 1 lemon
• 20-30 g cilantro
• 1 tablespoon peanut butter unsweetened
• 1 tablespoon grated ginger I peel it first
• Salt

Noodles

• 400 g wide rice noodles
• Water
• Salt

Topping

• 50 g peanuts roughly chopped
• 50 g gomasio see my last post for an easy gomasio recipe
• A couple of cilantro leaves

Instructions

• 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.

Wishing you planty of garlicky noodle delights,
Ramona

Psst ... you'll love this Homemade Avocado Mayo.

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