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.
|Wide Rice Noodles With a Garlicky Avocado Cilantro 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)
- 400 g wide rice noodles
- 50 g peanuts, roughly chopped
- 50 g gomasio (see my last post for an easy gomasio recipe)
- A couple of cilantro leaves
- 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.