Ribbon noodles with fresh spinach in guacamole

Name: Ribbon noodles with fresh spinach in guacamole
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 red chilli pepper; 2 TABLESPOONS Oil; 300 g ribbon noodles (e.g. Parpadelle); 7-10 Tbsp Salt; 200 g young leaf spinach or baby spinach (spring spinach); 1 collar Radishes; 3 Spring onions; 1 Garlic clove; 1 ripe avocado; 1 TABLESPOON Lemon juice; 150 g Whole milk yoghurt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 red chilli pepper
2 TABLESPOONS Oil
300 g ribbon noodles (e.g. Parpadelle)
7-10 Tbsp Salt
200 g young leaf spinach or baby spinach (spring spinach)
1 collar Radishes
3 Spring onions
1 Garlic clove
1 ripe avocado
1 TABLESPOON Lemon juice
150 g Whole milk yoghurt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Clean, wash and cut the chilli pepper into rings, removing the white seeds. Heat the oil in a small pot. Fry the chillies for 1-2 minutes. Prepare noodles in boiling salted water according to package instructions
2
Clean and wash the spinach, pluck into bite-sized pieces and drain. Radishes clean, wash, dab dry, halve and cut into slices. Clean and wash spring onions and cut them diagonally into rings. Peel garlic. Halve avocado, remove core.
3
Remove the flesh from the skin, cut into pieces, finely puree with garlic and lemon juice. Mix avocado puree, chilli oil and yoghurt. Season to taste with lemon, salt, pepper and sugar. Drain the pasta, rinse with cold water and drain. Mix radish, spinach, noodles, spring onions and dressing in a bowl, sprinkle with pepper