Deliciously pungent noodles fit for those who are following a strict vegan diet... and those who are not.
Cooking InstructionsDownload PDF
Rinse all the vegetables under cold water. Set aside to dry on paper towels.
Place the noodles under cold running water to loosen up, then drizzle with a dash of olive oil to prevent them from sticking together.
Peel the shallot then finely chop. Place in a bowl and set aside.
Remove the ends of the garlic cloves and then finely mince. Place in the same bowl as the shallot.
Remove the ends of the snap peas.
Cut off the tops and bottoms of the capsicums. Run the knife through both and gently roll to remove the seeds. Thinly slice the capsicums and set aside.
Remove the stems from the mushrooms and cut each into four pieces.
Finely chop the coriander and set aside.
Cut the cherry tomatoes in half. Set aside.
Cut the avocados in half and remove the seeds. Set aside.
Place a sauté pan over a medium heat and add the almonds to toast, approx. 3-5 minutes.
Once toasted, place the almonds on a chopping board and crush slightly.
Place the pan back over a medium heat and add 2-3 tbsp of olive oil then add the cherry tomatoes, followed by the capsicum, snap peas and mushrooms. After 30 seconds add the shallot and garlic. Mix everything together and season with the salt and pepper.
Once the mixture is a golden brown, add the almond milk and season with the salt, pepper and chilli flakes. Continuously stir the solution and allow it to reduce slightly. Then add slices or scoops of cheese and let it thicken to a sauce-like consistency.
Add the noodles to the pan and cook for 1-2 minutes. Simultaneously scoop the avocado out of the shell and cut into cubes.
Add the almonds to the noodles and mix everything.
Remove from the heat and add the avocado and toss to incorporate.
Serve on a plate and top with some freshly ground black pepper and coriander.