Creamy Avocado Brown Rice Noodles with Prawns, Cherry Tomatoes and Chilli Flakes

By Sunday, June 07, 2015

This is my go-to dish at the moment. It takes all of 10 minutes to make and is packed full of goodness. I am a huge pasta fiend...literally I dream of it! For when I am trying to be good, this is the perfect alternative to pasta.  It has a delicious creamy avocado sauce and the brown rice noodles give you the carb hit you need minus any bloating. It's a win win situation! The prawns, tomatoes and coriander cut through the richness of the avocado and the chilli flakes bring the whole dish together, adding a really nice hum. 

Serves 1

You will need:
1/2 ripe avocado
6 cherry tomatoes, halved
large handful raw king prawns
large handful brown rice noodles 
2 tbsp apple cider vinegar
1 tbsp olive oil
1/4 tsp chilli flakes
large handful coriander, roughly chopped
salt and pepper

Cook the noodles according to package instructions. In the meantime, poach the prawns for 2-3 minutes in salted boiling water, just until they turn pink. Rinse with cold water and leave to one side.

Mash the avocado in a bowl and mix in the apple cider vinegar, olive oil, chilli flakes, salt and pepper. Drain the noodles and then stir in the avocado sauce, tomatoes and prawns. Serve and garnish with coriander and some chilli flakes. Enjoy!

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