Perfectly ripe avocado, slippery noodles and fresh herbs pair perfectly with a spicy sesame oil laced dressing made using Korean gochujang paste. You’ll find thin dried rice noodles at Asian supermarkets, along with the gochujang paste and toasted sesame oil too. If you eat gluten-free, make sure you check the ingredients on the gochujang paste as some contain wheat flour. To make this into a more substantial meal, serve with chunks of pan-fried or roasted tofu.
Servings: 4
Ingredients
1/2 packet (approx. 200g)thin dried rice noodles
1/2telegraph cucumbersliced into thin strips
agenerous handfulcoriander leaves and tender stemsroughly chopped
1spring onion (shallot/scallion)finely sliced
2tablespoonssesame seedslightly toasted
1perfectly ripeavocadoquartered + sliced thinly
Gochujang dressing
1/4 cup (60ml)gochujang pastegluten-free if needed
3tablespoonsrice vinegar
the juice1lemon
2tablespoonsbrown rice malt syrup
2teaspoonstoasted sesame oil
saltto taste
Instructions
Place rice noodles in a large bowl and cover with freshly boiled water, set aside 20-25 minutes or until soft. Drain well.
To make the dressing, combine all the ingredients in a bowl and whisk until smooth. Season with salt, to taste.
Mix half the dressing through the drained noodles, along with the cucumber, coriander, spring onion and sesame seeds. Arrange in bowls, top with avocado slices and scatter with extra sesame seeds and serve with extra dressing on the side. Any leftover dressing will keep in a glass jar in the fridge for up to 1 week.
Notes
This recipe was originally created for and featured in Nourish Magazine.