4 ounces rice or mung bean noodles
1 ripe avocado, peeled, pitted, and chopped
4 cherry tomatoes, quartered (about 1/3 cup)
2 tablespoons toasted sesame oil
1 tablespoon hulled sesame seeds
2 teaspoons wheat free tamari
2 cloves garlic, crushed
1/4 teaspoon red pepper flakes
Fresh cilantro leaves for garnish
Cooke the pasta according to package directions. rinse in cold water to stop the cooking and set aside in a serving bowl.
In a medium mixing bowl, combine the avocado, tomatoes, sesame oil, sesame seeds, soy sauce, garlic, and red pepper flakes.
Mixwith a spoon and pour over the pasta. Garnish with cilantro, if desired.