Description
Japanese Noodles with Creamy Pumpkin and Avocado Sauce
Ingredients
- 1 Tablespoon Sesame Oil
- 1 whole Sweet Onion, Chopped Thinly
- 16 ounces, weight Grated Pumpkin
- 2 whole Avocados, Mashed
- 1 teaspoon Dried Coriander Seed Powder
- 2 Tablespoons Sea Salt
- 1 cup Soy Milk
- 8 ounces, weight Mie Noodles (without Egg)
- Paprika, For Garnish
Preparation
In a big skillet, add sesame oil and sauté onion for about 3–5 minutes. Add grated pumpkin and sauté until soft, another 5–10 minutes. Add avocados, coriander, salt, and soy milk and mix to combine. Set aside.
Preheat a big pot of water and boil noodles for about 3–5 minutes, until al dente.
Serve the noodles with sauce on top (or mix with the sauce) and sprinkle with paprika.
