Pine Nuts Noodles with Bison soup flavor combo?

Hi all

Has anyone worked with incorporating pine nuts into fresh noodles? I’m looking to create a recipe Bison Pine Nuts Noodles Soup (inspired by Taiwanese noodle soups, but using bison instead of beef and red miso instead of doubanjiang), and I’m wondering if there’s a risk of bitterness from toasted pine nuts?

Any tips on toasting, grinding, or mixing to keep the noodles smooth and balanced?

Also curious if you think the flavor profile would come together well?

• Earthy, umami-rich bison broth with woodsy shiitakes,
• Bright tomato acidity,
• Warm spices
• Mellow sweetness from Bourbon/ Maple syrup
• Buttery pine nut noodles.