Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/2I3nch7Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Avocado NoodlesTotal: 1 hr 5 minActive: 1 hrYield: 4 to 6 servingsLevel: IntermediateIngredients1/4 cup fresh cilantro leaves, plus extra for topping2 medium ripe avocados, halved, seeded and cut into chunks3 cups all-purpose flour, plus more for dustingKosher salt1/4 cup rice wine vinegar2 tablespoons sesame oil1 teaspoon freshly grated ginger1 medium carrot, shredded1/4 small head red cabbage, shredded (about 1 cup)Black sesame seeds, for servingAsian garlic-chile sauce, such as Sriracha, for servingDirectionsSpecial equipment: a pasta machine with a fettuccine attachment, optionalPulse together the cilantro, avocado and 1/2 cup water in a food processor until completely smooth, scraping the sides if needed, about 2 minutes. Add the flour, then pulse until all of the liquid is absorbed and a large, soft dough ball forms (it's okay if there are some crumbles, the dough will come together when it's kneaded).Transfer the dough to a work surface dusted with flour and gently gather into a ball, sprinkling with flour as needed to avoid the dough sticking to your hands. Take care not to overwork the dough. Dust a baking sheet with flour. Cut the dough into 4 equal pieces. Cover with plastic wrap. Dust the work surface with flour again and roll 1 piece of dough out to about 1/16-inch thick in a roughly 18- by 6- inch rectangle. Cut into 1/4-inch strips using a paring knife or pizza cutter. Transfer to the prepared baking sheet and sprinkle with more flour to keep the noodles from sticking to each other. Cover with plastic wrap and roll out and cut the remaining dough. You can also use a pasta maker to roll out your dough and cut into noodles with the fettuccine attachment.Bring a large pot of salted water to a boil. Whisk together the vinegar, sesame oil and ginger in a large bowl. Add the carrot and cabbage, toss to combine and let sit for a few minutes until the dressing becomes magenta. Shake off the excess flour from the pasta, drop into the boiling water and cook until tender and no longer floury (it should rise to the top of the pot), 1 to 2 minutes. Drain the pasta and add to the bowl along with the cabbage, carrots and toss to coat well. Season with salt and pepper. Garnish with cilantro, sesame seeds and Asian garlic-chile sauce.Copyright 2017 Television Food Network, G.P. All rights reserved.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #FoodNetworkRecipe of the Day: Egg-Free Pasta with AVOCADO | Food Networkhttps://youtu.be/9Ez8ozP4xC0
