Sesame miso acorn noodles


The sesame miso dressing is from the Longevity Kitchen.  We ate this as a vegan option, so I added pine nuts and sesame seeds for a complete meal.


Sesame miso
2 tbsp light yellow miso
3 tbsp rice vinegar
1 tbsp tamari
1 tbsp Grade B maple syrup
1 freshly squeezed lime juice
1-2 inch ginger
1/2 cup pine nuts
1/2 cup sesame seeds

2-3 tbsp sesame oil
8 oz acorn noodles
12 oz mung bean sprouts
6 kale leaves, chopped
fistful of spinach, chopped
1 green onion, thinly sliced


1.  In a small blender or food processor, combine miso, vinegar, tamari, maple syrup, lime juice, ginger, pine nuts, and sesame seeds.

2.  Bring large pot of water to boil over high heat.  Add noodles and decrease heat to medium.  Cook until tender.  Drain and rinse under cold water, then transfer to large bowl.

3.  Drizzle sesame oil to the noodles to prevent sticking.  Coat with the sesame miso mixture and toss with kale, spinach, and sprouts.  Sprinkle green onion over top and serve.