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Mar 1 / JW

Somen Noodles with Creamy Avocado Dressing, Snap Peas and Asparagus


These noodles are very quick to make, and would be a good replacement for boring old pasta salad, or just a nice lunch on a hot day. The dressing is a great way to use avocado too.
For the Avocado Dressing, taking the avocado, vinegar, olive oil, parsley, lemon, and salt and add to the food processor(or blender). Blend until nice and smooth and thin enough to use as a dressing for the noodles. You can always add a bit of water or more oil if you need to thin it out a bit. As with any dressing, it will have a strong taste, but when you mix it with the noodles and veggies it will be amazing.

For Veggies, I’m using sugar snap peas and asparagus, but you can use any veg you want. Chop into bit size pieces and blanch in salted water just for 1 or 2 minutes until they turn bright green.

Then put immediately in an ice bath, or at the very least cold water, to stop the cooking process. Once the veggies are cooled, cook the noodles. When they are done, rinse under cold water and drain. Then take the dressing and carefully mix with noodles, then add the veggies. Thinly slice some green onion(spring onion/shallots) and enjoy!


For Dressing:

1 Avocado
1Tbl White Wine Vinegar
Juice of one lemon
5Tbl Extra Virgin Olive Oil
1 handful Flat Leaf Parsley

For the rest:

2 bundles of Somen Noodles(they come in packages of four)
1 Green onion
1 Small bunch asparagus
1 Cup sugar snap peas

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