Caramelized Cabbage & Miso Butter Noodles

Ingredients

• 1 can chickpeas, drained, rinsed, and dried
• ½ tbsp soy sauce
• ½ tsp sesame oil
• ½ tbsp garlic powder
• 1 tbsp nutritional yeast
• 1 tbsp chili powder
• olive oil
• salt & pepper, to taste
• 4 tbsp butter
• drizzle of olive oil
• 5 cloves garlic
• 1 bunch green onions
• ½ tbsp grated fresh ginger
• 1 head cabbage, core removed and thinly sliced
• 1 lb pasta of choice
• 2 heaping tbsp white miso paste
• 1 ¾ cup pasta water
• 2 tsp soy sauce

Method

1. Make the crispy chickpea topping by draining, rinsing, and drying the chickpeas. Season with soy sauce, sesame oil, garlic powder, nutritional yeast, chili powder, salt, and pepper. Mix and lightly spritz with olive oil. Spread on a parchment-lined baking sheet and bake at 400°F for about 10-16 minutes until crispy.
2. Remove the outer leaves of the cabbage, then remove the core and thinly slice the cabbage.
3. Chop green onions, setting aside some of the green for garnish.
4. In a skillet, melt butter and add a drizzle of olive oil. Add pressed garlic and grated ginger, cooking until fragrant.
5. Add the sliced cabbage to the skillet and cook until it begins to caramelize and reduce in volume.
6. In a small bowl, whisk together white miso paste with 2/3 cup of the reserved pasta water to create the sauce base.
7. Add cooked pasta to the skillet with cabbage, then pour the miso sauce over the pasta and stir to combine.
8. Add additional pasta water gradually to loosen the sauce as needed, and season with soy sauce, nutritional yeast, salt, and pepper to taste.
9. Serve the noodles topped with crispy chickpeas and chopped green onions.