Crunchy chilli oil soba noodles with avocado
This is the time-poor person's answer for a lazy dinner or lunch. If you can't source crunchy chilli oil, simply add a few tablespoons of sesame seeds to the best chilli oil you can find.
Ingredients
270g soba noodles
2-3 tablespoons of crunchy chilli oil (or to taste)
1 tablespoon of finely chopped chives
½-1 avocado, sliced, per serve
1-2 teaspoons of chilli oil
Method
Step 1
Cook soba noodles according to packet instructions. Strain and return to the pot (a splash of cooking liquid going in is good).
Step 2
Add the crunchy chilli oil and chives. Give the saucepan a swirl for them to lightly mix.
Step 3
Transfer the noodles onto a plate with ½-1 avocado, sliced, per serve. Sprinkle over another 1-2 teaspoons of chilli oil and eat warm – there is nothing better than mixing the avocado slices through the noodles as you go.
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Katrina Meynink is a cookbook author and Good Food recipe columnist.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/crunchy-chilli-oil-soba-noodles-with-avocado-20220117-h2140d.html