Sweet Chilli Noodles with Avocado Tempura

1. Dice the courgette into 1 cm cubes. Dice the onions into 1 cm pieces.
2. Cook the noodles according to the instructions on the package in plenty of salted water. Heat the oil for frying to 180ºC.
3. In a bowl, mix the flour, cornflour, ½ teaspoon of salt and about 200 ml of ice-cold water until the batter has the thickness of full-fat yoghurt. Do not overmix, it should be a little lumpy.
4. Halve the avocados, remove the stones and peel off the skin. Cut the avocado into wedges.
5. Dip the avocado wedges into the batter in 3-4 batches until coated and gently slide them into the hot oil. Fry the avocado for 2-3 minutes until crispy. Drain the avocado tempura on a paper towel and fry the next batch.
6. Meanwhile, heat a wok. Add the avocado oil. Stir fry the courgette and onion for 3 minutes.
7. Add the noodles, chilli sauce, and lime juice to the wok and stir fry for another minute.
8. Divide the noodles over 4 plates or bowls and add the avocado tempura. Garnish with coriander and sesame seeds. Serve with extra chilli sauce for dipping.

Recipe Tip

• Serve extra lime wedges with the avocado tempura