Asian noodles with ginger, garlic and avocado

NOT many people think about using avocados in hot food, so Avocado Australia is going to show you how to do it – and it tastes great.

Serves: 4 
Prep time: 10 minutes 
Cook time: 5 minutes 

560g Asian noodles  
2 tsp sesame oil
2 tbsp vegetable oil
2 tbsp ginger, peeled and cut into thin strips
4 garlic cloves, sliced
2 tbsp light soy
2 tbsp oyster sauce
2 spring onions, sliced
2 avocados
½ sprig coriander leaf

The first thing you need to do is heat the sesame oil and vegetable oil in a wok or fry pan. Then add the ginger and garlic. Fry this gently, then add noodles and stir fry.

Cut the avocados in half, remove the seed and skin and cut flesh into chunks.

To the noodles in the wok, add the onion, avocado, soy and oyster sauces and stir fry for a further minute or until all ingredients are combined and hot. Make sure you do not overcook the avocado.

When ready, remove the noodles from the wok and garnish with coriander before serving.
For a twist, why not add chicken or prawns to the dish.

Avocados in Australia

Avocados first arrived in Australia in 1840 in seed form, and were planted in the Royal Botanical Gardens in Sydney. Further commercial imports of seed and plants continued over the next 110 years until by the late 1960's when a developing Australian industry began to take shape.

Currently Avocado orchards are found in Queensland, New South Wales, South Australia, Victoria, Western Australia and Tasmania. Avocados are a perennial fruit and Australian premium produce is available all year round because of the widespread and climatically diverse growing regions. The highest volume of fruit is available between March and November.