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.