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 Sauce: 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.