In a small food processor, blend the avocado, oil, lemon juice and chilli pepper until it becomes a fragrant, creamy, almost mousse like sauce. Alternatively, mash with the back of a fork until as smooth as you can get it.
Drain the noodles and stir half of the sauce and the tomato wedges in through them. Tip into 2 bowls, adding the second half of the sauce on the top.
Sprinkle with the poppy seeds and serve immediately.