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 cups pasta water
• 2 tsp soy sauce
• 1 tbsp nutritional yeast, for the noodles

Method

1. Make the crispy chickpea topping by draining, rinsing and drying the chickpeas. Season with soy sauce, sesame oil, garlic powder, nutritional yeast, chilli powder, salt and pepper. Lightly coat with olive oil, spread over a parchment-lined baking tray and bake at 200°C (400°F) for 10–16 minutes, until crisp.
2. Remove the outer leaves and core from the cabbage, then slice the cabbage thinly.
3. Chop the spring onions, reserving some of the green parts for serving.
4. Bring a large saucepan of salted water to a boil. Cook the pasta according to the packet instructions until al dente.
5. Before draining the pasta, reserve 1 3/4 cups of the cooking water. Drain the pasta and set it aside.
6. Melt the butter with a drizzle of olive oil in a large frying pan over medium heat.
7. Add the garlic and ginger and cook briefly until fragrant.
8. Add the sliced cabbage and cook until softened, reduced in volume and caramelised around the edges.
9. Whisk the white miso paste with 2/3 cup of the reserved pasta water until smooth.
10. Add the drained pasta to the cabbage, pour in the miso mixture and toss thoroughly.
11. Add more reserved pasta water gradually until the sauce reaches the desired consistency.
12. Season with the soy sauce, nutritional yeast, salt and pepper.
13. Serve topped with the crispy chickpeas and reserved spring-onion greens.