Cook homemade noodles by adding a couple of fruits to the dough instead of eggs avocado. Thanks to the natural fats they contain, the dough It turns out soft, delicate and elastic. In addition, noodles acquire nice greenish tint. Cut the noodles better by skipping dough, through a special noodle cutter, but if you don’t have one, you can gently cut with a knife into long strips in the form of fettuccine. Boil the noodles and serve in an Asian style, mixed with fresh grated carrots and finely chopped red cabbage in dressing of rice vinegar, ginger, sesame oil and hot garlic sauce. Nutrition value per serving: (4-6 total) Calories 350, total fat one 2 g., Saturated fat g., Proteins 8 g., Carbohydrates 53 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 1hour. 5 minutes. Difficulty: medium Servings: 4-6 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/4 Art. fresh cilantro leaves + additionally for topping
- 2 medium ripe avocados, cut in half, peeled pitted and chopped
- 3 tbsp. flour + additionally for work
- 1/4 Art. rice vinegar
- 2 tbsp. l sesame oil
- 1 tsp grated ginger
- 1 medium carrot, grated
- 1/4 small head of red cabbage, chopped (about 1 tbsp.)
- Black Sesame Seeds, for serving
- Asian spicy garlic sauce, such as syrach, for filing
- Special equipment: noodle cutter with a nozzle for fettuccine, optional
Recipes with similar ingredients: cilantro, avocado, flour, rice vinegar, ginger root, carrots, red cabbage, sesame seeds
Recipe preparation:
- Combine cilantro, avocado and 0.5 tbsp in a food processor. water up obtaining a homogeneous mass, scraping it with the walls of the bowl, about 2 minutes. Add flour and whisk until all the liquid does not absorb and a large soft ball of dough is formed (it’s okay if there are a few crumbs around, the dough will gather together when you knead with your hands).
- Transfer the dough onto a worktop dusted with flour, and gently collect into a bowl, sprinkling with flour as necessary, so that the dough does not stick to your hands. Try not to knead the dough too long.
- Sprinkle flour on a baking sheet. Cut the dough into 4 equal parts. Cover with plastic wrap. Sprinkle the work surface again. flour and roll 1 piece of dough into a rectangle about the size of 45 x 15 cm. And a thickness of about 0.15 cm. Using a small knife or a pizza knife, cut it into strips 0.6 cm wide. Transfer to prepared pan and sprinkle with flour to the noodles did not stick together. Cover with plastic wrap. Roll and chop the remaining dough. You can also use noodle slicer with a fettuccine nozzle to roll and slice the dough.
- In a large pan, bring salted water to a boil. Combine vinegar, sesame oil and ginger in a large bowl. Add mix carrots and cabbage and let stand for several minutes, until the dressing turns purple.
- Shake off the excess flour from the noodles, dip it in boiling water and cook until tender so that it ceases to be powdery (noodles should float to the surface of the water), 1-2 minutes. Drain and put the noodles in a bowl with cabbage and carrots and well mix. Salt and pepper. Sprinkle with cilantro, sesame seeds and drizzle with Asian garlic sauce.
