For this recipe I have used instant wholegrain rice noodles. I put them in boiling water and left them until I made the sauce and then drained them.

For the sauce I firstly chopped an onion and roasted it on coconut oil, then I cut a red pepper on very thin slices and grated a zucchini. When the onion was already colored, I added the red pepper and zucchini and salted everything to make the zucchini release water.

After the water evaporated I added some spices: red pepper powder, salt and turmeric powder and added mixed seeds. Finally I cut the avocado on cubes and added it.

When all of this got well mixed, I added soy cooking cream and a bit of soy milk, just so that the sauce was not so dense but nice and creamy. To finish the sauce I chopped some parsley and mixed it in.