Prep time 5 minutes
Cook time 10 minutes
Yield: Serves or Makes 4
To make the sauce, add tamari, vinegar, sunflower butter, 2 of the teaspoons sweet chili sauce, ginger and sesame oil in a mason jar with a tight-fitting lid. Shake until well combined.
Meanwhile, cook rice noodles according to package.
Pour sauce over noodles and top with sliced cucumbers. Serve with half an avocado topped with sesame seeds (we like using everything but the bagel seasoning). If you want more spice, sprinkle the bowl with red pepper flakes or add a little chili oil.
If you'd like to add protein you can also top the noodles with pan fried or baked tofu cubes. To make the tofu: drain and press the tofu to remove excess water. Cut into bite sized cubes. Put them in a bowl and gently mix in 2 teaspoons of sweet chili sauce and some hot pepper flakes if you prefer more of a kick. Spray a large frying pan with coconut oil, when hot add the the tofu and pan fry, flipping the tofu so all sides get a bit crispy.