These sweet chilli noodles are tossed with stir-fried veggies and topped with crispy avocado tempura, letting the creamy, golden-fried avocado steal the spotlight in every spicy, tangy bite.
Dice the courgette into 1 cm cubes. Dice the onions into 1 cm pieces.
Cook the noodles according to the instructions on the package in plenty of salted water. Heat the oil for frying to 180ºC.
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.
Halve the avocados, remove the stones and peel off the skin. Cut the avocado into wedges.
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.
Meanwhile, heat a wok. Add the avocado oil. Stir fry the courgette and onion for 3 minutes.
Add the noodles, chilli sauce, and lime juice to the wok and stir fry for another minute.
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.
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