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.