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.