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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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