Buckwheat Noodles with Cabbage and Creamy Cashew Sauce

Ingredients

• Savoy cabbage
• red bell pepper
• garlic
• sage
• pippali
• buckwheat noodles
• green peas
• white miso paste
• Creamy Cashew Sauce
• Nutty Parm 2.0

Instructions

1. In a large skillet or pot, heat ½ cup (120ml) of water over medium heat.
2. Add the cabbage, bell pepper, garlic, sage, and pippali.
3. Cover and cook until the cabbage is tender, 15 to 20 minutes, stirring once about halfway through.
4. Set aside.
5. In a large pot of boiling water, cook the noodles according to the package directions, adding the peas during the last 4 minutes of cooking time.
6. Drain well and return the noodles and peas to the pot.
7. Add the cabbage mixture and the miso mixture, then stir in the Creamy Cashew Sauce and simmer over low heat for a minute or two, stirring gently to heat and blend the flavors.
8. Taste to adjust the seasonings as desired.
9. Immediately serve hot, sprinkled with the Nutty Parm 2.0 and a few sage leaves for garnish.