Avocado Green Curry Noodle Salad From Lisa Lin
Ingredients
- For the noodle salad:
- 6 cloves garlic, minced
- 2 tablespoons vegetable oil
- 12 ounces wide noodles (Chinese-style wide wheat noodles or wide rice noodles)
- 2 carrots, peeled
- 1 large California Avocado, peeled and pit removed
- 1 lime, zested and juiced
- 1/2 cup cilantro, loosely packed
- 1/2 cup basil, loosely packed
- 1/3 cup scallions, roughly chopped
- 1/4 cup canned coconut milk
- 4 teaspoons green curry paste (see Author Note)
- 1 1/2 teaspoons sugar
- 1 1/4 teaspoons kosher salt, plus more to taste (I used Diamond Crystal)
- For the garnishes:
- California Avocado, peeled and sliced
- Fresh scallions, sliced
- Toasted sesame seeds
- Chili flakes (optional)
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