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

Modified: Jul 20, 2024 · Published: Jan 13, 2017

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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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