Asian Brown Rice Noodle Salad with California Avocados

by Team Dudash

May 11, 2017 • 0 comments

I was compensated by California Avocado Commission to create this delicious rice noodle recipe. I love California Avocados!

This dish may very well become your warm weather go-to salad as a main or side dish. California Avocados add creaminess, fresh orange adds bright acidity and juicy sweetness, and toasted sesame seeds add a crunchy earthy taste.

Nutritionally, this low-sodium salad is an excellent source of vitamin C (40% DV), vitamin K (30% DV) and dietary fiber (28% DV) and a good source of protein (10% DV). For a gluten-free alternative, try gluten-free noodles and gluten-free soy sauce or tamari.

6 oz. dry thin brown rice noodles (or 2 3/4 cups cooked)

2 tsp. dark sesame oil

1 ripe, fresh California Avocado, seeded, peeled and diced

2 Tbsp. rice vinegar

1 medium orange, ends and peel sliced off, cut crosswise, broken into segments

1/4 cup chopped scallions (green part only)

1/4 cup coarsely chopped cilantro

1 Tbsp. toasted sesame seeds*

2 tsp. reduced-sodium soy sauce

1 cup roasted or toasted tofu (optional)

*You can use store-bought toasted sesame seeds or toast your own in a sauté pan for 2 minutes over medium heat

Asian Brown Rice Noodle Salad with California Avocados

By Team Dudash Published: May 11, 2017

• Yield: salads (4 Servings)
• Prep: 25 mins
• Cook: 5 mins
• Ready In: 60 mins

This dish may very well become your warm weather go-to salad as a main or side dish. California Avocados add creaminess, fresh orange adds bright acidity and juicy sweetness, and toasted sesame seeds add a crunchy earthy taste.

Ingredients

• 6 ounces dry thin brown rice noodles or 2 3/4 cups cooked
• 2 teaspoons dark sesame seed oil
• 1 ripe, fresh California Avocados seeded, peeled and diced
• 2 tablespoons rice vinegar
• 1 medium orange ends and peel sliced off, cut crosswise, broken into segments
• 1/4 cup chopped scallions green part only
• 1/4 cup coarsely chopped cilantro
• 1 tablespoon toasted sesame seeds
• 2 teaspoons reduced-sodium soy sauce
• 1 cup roasted or toasted tofu optional

Instructions

1. 1. Prepare the noodles in salted water according to package directions, minus 1 minute so as not to overcook them. Rinse with cold water to cool quickly. Drain again and pour into a large mixing bowl. Drizzle with sesame oil. 2. Dice the avocado and add it to the bowl, pouring the rice vinegar over the avocado. Add the remaining ingredients and mix gently. You may enjoy the salad immediately for the best quality, or within 24 hours.
   

• Cuisine: Asian
• Course: Salad
• Skill Level: Beginner