Avocado Noodles with Edamame

I have a long and complicated history with avocados. Up until age 15, I refused to eat them and avoided them religiously in any application. Guacamole and avocado salad were my sworn enemies, probably due to the fact that I announced my dislike of avocados before preschool and stuck to my guns out of stubbornness rather than true aversion. Then, the summer before sophomore year—in a state of five hours of water polo induced delirium—I tried a bite of avocado. I tried it alone of course, because nothing could be worse than having someone say “I told you you’d like it,” after more than a decade of insisting that I didn’t care for avocados. Obviously, I liked what I tasted, otherwise I wouldn’t be putting avocados on top of black beans, homemade bread, or rice noodles. The mildly creamy texture of an avocado pairs well with spicy or smoky foods, and when perfectly ripe, they have a slight nuttiness reminiscent of toasted walnuts.

In this dish, ripe avocados are pureed with soy sauce, aromatics, and lime juice to make a sauce that ties together a bowl of rice noodles, edamame, and long ribbons of cucumber into a satisfying meal. In under ten minutes, you can have a complete meal full of healthful fats and nutrients like magnesium, B vitamins, and vitamin E. My only regret is not trying avocados earlier. Mom, you were right all along.

Avocado Noodles with Edamame

Serves 4

8 oz. rice vermicelli

2 ripe avocados, halved and pitted, flesh scooped out of peel

1 medium garlic clove, minced

1 teaspoon grated fresh ginger

1 tablespoon sweet chili sauce

1/2 teaspoon sriracha or sambal oelek

2 tablespoons reduced sodium soy sauce

Juice of 1 lime

1/2 cup shelled edamame, warmed

1 English or American cucumber, peeled into long ribbons with a vegetable peeler (about 2 cups of ribbons, do not peel the seed bed)

  1. Bring a tea kettle of water to a boil and place the rice noodles in a large, heatproof bowl. Pour the boiling water over the noodles so that they are completely covered and let sit for 10 minutes. Drain and return to the bowl, then set aside.
  2. While the noodles are soaking, place the avocados, garlic, ginger, chili sauce, sriracha, soy sauce, and lime juice in the bowl of a food processor. Process for 1-2 minutes, until completely smooth. Transfer the avocado sauce to the bowl with the rice noodles and add the edamame and cucumber ribbons. Toss well to combine and divide into serving bowls, then serve immediately.

Click here for a printable version of this recipe!

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3 thoughts on “Avocado Noodles with Edamame

  1. Kinsey,
    Grandpa Mel would be proud, since he introduced me to avocados in 1956 when we began dating. He had been raised on them in California.
    Grandma Shirley

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