Wholegrain rice noodles with avocado-zucchini sauce [VEGAN]
Wholegrain rice noodles with avocado-zucchini sauce [VEGAN]

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, wholegrain rice noodles with avocado-zucchini sauce [vegan]. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Wholegrain rice noodles with avocado-zucchini sauce [VEGAN] is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Wholegrain rice noodles with avocado-zucchini sauce [VEGAN] is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook wholegrain rice noodles with avocado-zucchini sauce [vegan] using 13 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Wholegrain rice noodles with avocado-zucchini sauce [VEGAN]:
  1. Take 45 g (or 1 serving) of instant wholegrain rice noodles
  2. Make ready 1/2 of a small onion
  3. Prepare 1/2 of red pepper
  4. Take 1/2 of a small zucchini
  5. Get 1/2 of an avocado
  6. Prepare 1 table spoon mixed seeds
  7. Take soy cooking cream
  8. Prepare 2 table spoons of soy milk
  9. Take coconut oil
  10. Get salt
  11. Take red pepper powder
  12. Take turmeric powder
  13. Make ready fresh parsley

Combine noodles, avocado sauce and cherry tomatoes in a mixing bowl. These zucchini noodles with avocado sauce are the perfect solution for a quick, simple, filling and healthy lunch or dinner. The creamy avocado sauce adds a lot of flavor and healthy fats and it's amazing on pretty much everything you can think of: tacos, grilled chicken, regular pasta, salmon, sandwiches, burgers, etc. I like the crunchy texture of raw noodles but if you prefer them warm.

Steps to make Wholegrain rice noodles with avocado-zucchini sauce [VEGAN]:
  1. For this recipe I have used instant wholegrain rice noodles. I put them in boiling water and left them until I made the sauce and then drained them.
  2. For the sauce I firstly chopped an onion and roasted it on coconut oil, then I cut a red pepper on very thin slices and grated a zucchini. When the onion was already colored, I added the red pepper and zucchini and salted everything to make the zucchini release water.
  3. After the water evaporated I added some spices: red pepper powder, salt and turmeric powder and added mixed seeds. Finally I cut the avocado on cubes and added it.
  4. When all of this got well mixed, I added soy cooking cream and a bit of soy milk, just so that the sauce was not so dense but nice and creamy. To finish the sauce I chopped some parsley and mixed it in.

Toss the zucchini noodles, avocado sauce. Preparation: Place the whole grain rice vermicelli in a large bowl. Rinse thoroughly in cold water and drain. Add to stir-fries, soups and salads or serve as side dish. They pair well with any sauce and can be served either hot or cold.

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