Purple Kale & Mung Bean Noodles with Creamy Miso Onion Sauce

The other day I was taking my sweet time perusing the aisles at Whole Foods (walk-dancing a bit to the crazy 80’s music they had playing) and I came across a new product in the Asian foods aisle. 20-grams-of-protein-per-serving-organic-gluten-free Mung Bean Noodles! Just two ingredients: mung beans and water. I may have gasped out loud. I probably did.

It was one of those shopping days where I had no plan. I was just buying a few things because I thought they were pretty or I wanted to try them out. So when I got home, I had miso, purple kale, an onion and my new noodles. Happy to report, the experimentation was a successful one. This dish tastes quite a bit like beef stroganoff, without the beef.


Chef’s knife
Cutting board
Sauce pan
Double-boiler or steamer (optional)
Large pot

Try to buy everything organic. Here’s why.
1 pack of organic mung bean noodles (any noodles will work for this recipe: try buckwheat, rice or sprouted grain)
5-7 leaves organic purple kale
Gomasio (optional)

Miso Onion Sauce:
1/2 red onion, chopped (here’s a tip)
1/2 cup organic vegetable broth (make your own)
2 cups pure water
1 tbsp virgin coconut oil, plus a bit more to coat pan
3 tbsp miso (I used red, but any will do)
3 tbsp garbanzo bean flour (garbanzo/fava bean, all purpose gluten-free or coconut flour will also work)
1 tbsp of Nama Shoyu (if you want a gluten-free option, use gluten-free tamari)
1/4 tsp organic ginger, minced
Arrowroot slurry: made by mixing 1/4 cup pure water and 1 tsp arrowroot powder (optional, but thickens the sauce nicely)


Let’s get started.
Wash kale well. Chiffonade, so you get long noodle-like strips. Set aside.

Chop onion and place in a saucepan lightly coated with coconut oil.

Cook over medium low heat until browned. At this point, start a large pot full of water and bring to a boil.

Add 2 cups pure water to onions and stir. Add other ingredients except the arrowroot slurry and miso and stir until all ingredients are well mixed. Increase heat to medium high.

Now add the arrowroot slurry and stir continuously. When sauce begins to bubble, reduce heat to low, stirring occasionally for 5 minutes. Allow to cool to warm temperature and stir in miso—you don’t want to kill all of the beneficial probiotic action in the miso (heat will do that), so only add it to warm gravy, not boiling or too hot.

When large pot of water is boiling, place a steamer filled with your kale on top and steam kale for 5 minutes. Then set aside. That’s an optional step though, you can always use raw kale. Place your noodles in the pot of boiling water and prepare according to the manufacturer’s instructions.

When noodles are done and rinsed, toss with kale and sauce. Top with gomasio (if you have some) and enjoy!

Store extra in an airtight container in the fridge for one week.


Read the comments or add yours.

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  1. Which WF’s did you get the noodles at?!?! I read about those on a blog from Arizona and have looked at every single chicago-land WF since then, but haven’t found them. I did have luck finding no-carb No-oodle noodles, made out of yam flour, water, and lime. Delicious and super healthy!

    • Jen~
      The Whole Foods in the South Loop Chicago. I bet if you called them, they could arrange something shipment-wise?

  2. Thanks!!! Ill head over there on my lunch break tomorrow. Love your blog!!! Thanks again.

  3. Just wanted to thank you again. My lunch trip was a success! I picked up the Mung Bean Noodles, Black Bean Noodles, and 2 different kinds of the No-oodle nooodles (in the refrigerated “meat alternative” section).
    Can’t wait to try out this recipe soon 🙂

  4. Just a note that the Whole Foods Lincoln Park did not have the mung beans today, but I found some brown rice noodles that I hope work just as well. Starting to cook now!

  5. Heather! I love that I can search kale recipes on your website and come up with such beautiful variety! This recipe is on deck for this week’s menu. Thank you.

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