Recipe & photography: Emma Galloway
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.
½ packet (approx 200g) thin dried rice noodles
½ telegraph cucumber, sliced into thin strips
a generous handful coriander leaves and tender stems, roughly chopped
1 spring onion, finely sliced
2 tbsp toasted sesame seeds, plus extra to serve
1 perfectly ripe avocado, quartered and sliced thinly
¼ cup (60ml) gochujang paste
3 tbsp rice vinegar
juice of 1 lemon
2 tbsp brown rice malt syrup
2 tsp toasted sesame oil
salt, to taste
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.