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Purple Kale & Mung Bean Noodles With Creamy Miso Onion Sauce

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Talitha Mitchell   •  4 Mar   •  Report
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1 pack of organic mung bean noodles (any noodles will work for this recipe: try buckwheat, rice or sprouted grain)

5-7 leaves organic purple kale

gomasio (optional)

1/2 red onion, chopped

1/2 cup organic vegetable broth ( make your own)

2 cups pure water

1 tbsp virgin coconut oil, plus a bit more to coat pan

3 tbsp miso (I used red, but any will do)

3 tbsp garbanzo bean flour (garbanzo/fava bean, all purpose gluten-free or coconut flour will also work)

1 tbsp of Nama Shoyu (if you want a gluten-free option, use gluten-free tamari)

1/4 tsp organic ginger, minced

arrowroot slurry: made by mixing 1/4 cup pure water and 1 tsp arrowroot powder (optional, but thickens the sauce nicely)

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