2 minced garlic cloves
1/2 cup tahini
1 Tbsp. chickpea miso
1 Tbsp. apple cider vinegar
1/2 cup prepared green or black plain tea
1/8 – ¼ tsp. cayenne pepper to taste
3 green onions, sliced on angle.
1 bag Sea Tangle Kelp Noodles rinsed according to directions on package.
Mix garlic, tahini, miso and vinegar in a bowl. Add tea slowly, stirring until sauce consistency reached. Add cayenne pepper to taste. Pour over kelp noodles and garnish with sliced green onions.