Ingredients:
For the noodle salad:
6 cloves garlic, minced
2 tablespoonsvegetable oil
12 ounceswide 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 cupcilantro, loosely packed
1/2 cupbasil, loosely packed
1/3 cupscallions, roughly chopped
1/4 cupcanned coconut milk
4 teaspoonsgreen curry paste (see Author Note)
1 1/2 teaspoonssugar
1 1/4 teaspoonskosher 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)
Directions:
Place the minced garlic in a small, heat-proof bowl (like ceramic or stainless steel). Heat the vegetable oil in a small saucepan over medium-high heat for 2 minutes. Carefully pour the hot oil over the minced garlic and let sit for 5 minutes.
Cook noodles according to the package directions. Once the noodles are cooked, reserve ½ cup of the cooking liquid, then rinse the noodles under cold water, drain, and transfer to a large bowl. Pour the garlic and oil over the noodles and toss together.
Using a vegetable peeler, peel the carrots to create carrot ribbons. Toss the carrots with the noodles.
To make the sauce, add the California Avocado, lime juice and zest, reserved cooking liquid from the noodles, cilantro, basil, scallions, canned coconut milk, curry paste, sugar, and salt into the bowl of a food processor or blender. Blend all the ingredients until smooth, scraping down the sides of the bowl if necessary.
Toss the noodles and carrots with the avocado and green curry sauce. Garnish with slices of avocado, scallions, toasted sesame seeds, and chili flakes (optional) and serve.