Almond Butter Stir Fry over Noodles

Serves 2

4 cups of veggies of your choice (napa cabbage, cauliflower, broccoli, celery, onions)

1/4 cup water

1/2 cup pine nuts

Sea Tangle Kelp Noodles


2 Tbsp soy-free miso

1/3 cup almond butter

8-10 liquid stevia drops (optional)

Cut vegetables into bite size pieces. Place in a large skillet and sauté in 1/4 cup water until tender.

In a small bowl, mix together miso, almond butter and stevia drops (if using). Add to cooked veggies (note: you may not need all of the sauce).

Cut noodles to desired length and add to veggies to warm. Top with pine nuts.

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