Avocado Pesto With Wide Rice Noodles (Vegan)
Wide rice noodles tossed in a garlicky avocado cilantro pesto and topped with crunchy peanuts and gomasio. A quick, fresh, and satisfying vegan noodle bowl.
Servings: 4
Equipment
- Food processor or immersion blender
Ingredients
Avocado 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
- Salt to taste
Wide Rice Noodles
- 400 g wide rice noodles
Topping
- 50 g peanuts roughly chopped
- 50 g gomasio store-bought or homemade (see my easy gomasio recipe)
- A few cilantro leaves
Instructions
- Slice the avocados lengthwise, remove the pits, and scoop out the flesh.
- Place the avocado, yogurt, garlic, lemon juice, cilantro, peanut butter, ginger, and salt into a food processor. Blend until the avocado pesto becomes smooth and creamy. Alternatively you can use an immersion blender.
- Cook the wide rice noodles according to the package instructions. Mine need to soak for 10 minutes in cold water before cooking briefly in salted water.
- Drain the noodles well and rinse briefly with cold water.
- Toss the warm (not hot) noodles with the avocado pesto until evenly coated.
- Serve topped with chopped peanuts, gomasio, and a few cilantro leaves. Best enjoyed fresh and slightly warm.