Purple Kale & Mung Bean Noodles With Creamy Miso Onion Sauce

Name: Purple Kale & Mung Bean Noodles With Creamy Miso Onion Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 1
Cuisine: Global
Ingredients: 59 milliliters Arrowroot slurry: made by mixing pure water and 1 tsp arrowroot powder (optional, but thickens the sauce nicely); 1 Tbsp virgin coconut oil, plus a bit more to coat pan; 3 Tbsps garbanzo bean flour (garbanzo/fava bean, all purpose gluten-free or coconut flour will also work); 0 teaspoons organic ginger, minced; 5 leaves organic purple kale; 3 Tbsps miso (I used red, but any will do); 1 red onion, chopped; 1 Tbsp Nama Shoyu (if you want a gluten-free option, use gluten-free tamari); 1 pack of organic mung bean noodles (any noodles will work for this recipe: try buckwheat, rice or sprouted grain); 118 milliliters organic vegetable broth ( make your own); 473 milliliters pure water

You can never have too many main course recipes, so give Purple Kale & Mung Bean Noodles With Creamy Miso Onion Sauce a try. This recipe makes 1 servings with 597 calories, 25g of protein, and 21g of fat each. This recipe covers 43% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 5 minutes. It is a good option if you're following a gluten free and vegan diet. If you have water, virgin coconut oil, ginger, and a few other ingredients on hand, you can make it. To use up the garbanzo bean flour you could follow this main course with the Gluten-Free Chocolate Cupcakes Made With Garbanzo Bean Flour – My Best Gluten-Free Cupcakes To Date as a dessert.