46 Best Crunchy Grapefruit & Avocado Cups with Peanut Sauce (vegan) fit for newbie.

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You need to prepare leaves from the outside of two little gem lettuces (keep the hearts to bulk up another salad...maybe guacamole?).
You need to prepare hot water.
Prepare smooth/ creamy peanut butter.
You need to prepare dark soy sauce.
You need sweet chilli sauce.
Use grapefruit (pink or otherwise) segmented - see recipe for pic of how I do it.
Prepare ripe avocado, cubed - see pic in the recipe to see how I do that too.
Provide long red chilli, sliced thinly.
You need instant noodles.

Short Tips:

Preparation is an extremely integral part of cooking. You intend to make sure you have every item you could need. You also intend to ensure you have all the supplies you may need. You do not want to be in the center of a recipe as well as discover you are missing something crucial.

Make the peanut sauce: Put the hot water in a bowl and stir in the peanut butter, one spoonful at a time.
When it is smooth and creamy, stir in the soy sauce and the sweet chilli sauce. Stir well..
Heat oil to deep fry you noodles, to about 170..
Break noodles into hot oil, fry until crispy, then remove and drain on kitchen paper..
Wash, spin and pat dry lettuce leaves. Slice a tiny sliver from the bottom of each to keep it upright on the plate..
Place lettuce leaves on a serving plate..
Mix together the prepared avocado and grapefruit. See photos below to see how I find it easiest to do this....
Pile equal amounts if the avocado and grapefruit into the lettuce leaves. Try to make them as even as you can..
Place two or three slices of red chilli onto each, followed by a spoonful of peanut sauce..
Sprinkle over your crispy noodles, some more peanut sauce (you will still probably only use half of it but keep the rest and make chicken satay...?).
Any leftover slices if chilli placed on top will give your dish extra colour..
Serve..

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