May 4, 2015

Almond Miso Kale Noodles (Gluten-Free & Vegan)

Comfort food but with spring flavors :)

I was inspired by Giada de Laurentis's recipe for buckwheat noodles with an almond butter sauce; we couldn't find gluten-free buckwheat noodles, but my mom did find oatmeal noodles! These noodles taste just like angel hair spaghetti and aren't slimy, which is rare for gluten-free noodles. 

Recipe: Almond Miso Kale Noodles
By: Hannah Claudia

handful of oatmeal noodles (gluten-free pasta works!), cooked*
1/2 bell pepper, thinly sliced
1 carrot, peeled and shredded/thinly sliced
2 cups of kale, washed and drained
1 cup of strawberries, quartered
handful of cashews, chopped
1/2 cup of frozen edamame, cooked
1 cup of frozen corn and peas, cooked

2 tablespoons of almond butter
1 tablespoon of miso paste
2 teaspoons of rice vinegar
1/2 cup of starchy cooking water (use as much as needed to make the dressing loose enough to pour)
*reserve 1/2 cup of the starchy cooking water that the noodle was cooking in


1. Mix all of the dressing ingredients together; use as much starchy cooking water as needed.
2. Massage 2 tablespoons of the dressing into the kale. 
3. Mix the dressing into the noodles and add to the kale.
4. Toss in the bell peppers and shredded carrots; add more dressing and toss to coat.
5. Toss in the edamame, corn, peas and extra dressing. Mix to coat.
6. Top the noodles off with the cashews and strawberries.

xoxo, han

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