Cook soba noodles in boiling water. While noodles are cooking sauté onions in broth in a medium pan over low heat until onions are translucent. Add bell pepper, kale, and black eyed peas and sauté two to three more minutes. In a small bowl combine almond butter, warm water, garlic, ginger, turmeric, and crushed red pepper. Stir until sauce is uniform. Add vegetable mixture and noodles, and toss to coat evenly. Top with sliced almonds (optional).
Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.