Rice Noodles

Place the mung beans in a small saucepan with 1½ cups cold water over high heat. Bring to a boil, reduce heat to medium, cover and simmer, stirring occasionally, until the mung beans are tender, about 25 to 30 minutes. If your mung beans are still a bit tough when the time is up, leave the saucepan covered for an additional 5 minutes. Drain mung beans.

Bring a large pot of salted water to a boil for the rice noodles. Add the rice noodles to the boiling water, stir, and remove from the heat. Cook, stirring occasionally, until the noodles are tender, about 8 to 10 minutes. Reserve ¼ cup of the cooking water, and then drain the noodles. Rinse under cold water to stop the cooking process.

Peel the garlic. Zest and halve the lemon. To a food processor, add the garlic, just 3 tbsp lemon juice, walnuts, white miso paste, ¼ cup water, and 2 tbsp olive oil. Blend until smooth and creamy.

Halve the green beans. Place a large nonstick skillet over medium-high heat with 2 tsp vegetable oil. Once the oil is hot, add the green beans and a pinch of salt and pepper. Cook, tossing occasionally, until charred in places, about 5 to 8 minutes. Transfer to a plate and cover to keep warm.

Return the skillet to medium-low heat. Add the cooked rice noodles, reserved cooking water, miso walnut sauce, and spinach. Toss to evenly coat. Cook, stirring occasionally, until warmed through and the spinach begins to wilt, about 3 to 4 minutes.

Divide the mung beans between large bowls and stir in the lemon zest. Top with rice noodles with miso walnut sauce and charred green beans. Bon Appétit!