Kale Sesame Noodles are easy Asian noodles made with fresh kale, onions, shaved Brussels sprouts, and lemon tahini sauce. Meal prep this vegan pasta dish and enjoy as cold sesame noodles during summer or warm comfort food during cooler months.
Kale Sesame Noodles
Asian noodles are one of my favorite comfort foods to indulge during any season of the year, and you don’t need ninja skills to make them.
This pasta dish requires minimal prep of everyday, fresh veggies that add so much nutritive value and flavor. Fresh kale, red onions, and Brussels sprouts are sauteed and tossed in a lemon tahini sauce, making this an exciting pasta dish!
These sesame noodles are naturally vegan and are perfect to meal prep for dinner or lunch for your busy week ahead!
How to make Kale Sesame Noodles
Step 1: Cook pasta noodles according to package instructions, drain, and set aside.
Step 2: Whisk together the creamy, vegan sauce ingredients in a bowl.
Step 3: Saute veggies until tender.
Step 4: Add noodles to veggies and saute until warmed through, stirring as needed.
Step 5: Add tahini sauce to noodles and veggies and heat, tossing to combine.
* See recipe below for full instructions
Sesame Noodles Meal Prep Tips:
Tip #1. Cook pasta noodles a day or two ahead (during meal prep day) for an even quicker dinner during the week.
Tip #2. Chop veggies in advance, or even stir fry them, but don’t add the sauce to the noodles until ready to serve.
Tip #3. Brussels sprouts can be shredded with this mandoline or thinly sliced with a knife for this recipe.
Tip #4. If meal prepping for lunch, keep the sauce and noodles separate until ready to serve. This helps the veggies maintain freshness during storage throughout the week.
Meal Prep Steps
Step 1: Follow all instructions up to the point of adding the tahini sauce (refer to full recipe below).
Step 2: Allow the noodles and vegetables to cool completely before packing into airtight containers.
Step 3: Store the noodles and vegetables together, but store the tahini sauce separately. This will preserve the freshness of the cooked noodles and cooked veggies.
Step 4: When ready to eat, drizzle tahini sauce over veggie noodles; serve cold, or reheat to serve warm, depending on your preference.
Ingredients for Kale Sesame Noodles
- pasta noodles – I use whole-grain vermicelli noodles or brown rice noodles for this recipe (for a gluten-free option).
- tahini – a paste made of ground sesame seeds most commonly used in hummus; it’s creamy and makes the perfect lemon-tahini sauce for this recipe; two-month shelf life in refrigerator after opening.
- lemon juice – I prefer fresh lemon juice when possible, but I always keep a bottle of lemon juice on hand for last-minute lemon needs.
- reduced-sodium tamari – a gluten-free, vegetarian version of soy sauce. You can also use soy sauce for this recipe.
- avocado oil – This is my favorite, neutral-flavored oil because it’s healthy AND affordable. I like to combine this with the sesame oil for my sesame noodles (as opposed to using just sesame oil by itself). It keeps the oil on the light side.
- sesame oil – I love to use toasted sesame oil, but non-toasted works beautifully too! Either one will get the sesame noodle party started!
- Brussels sprouts – these add SO much to this recipe. Nutrients, texture, color, flavor…all the things!
- red onion – green onions would be amazing in this recipe too!
- sliced almonds – this unexpected ingredient adds a nice texture and flavor to this recipe.
- sesame seeds – I use black sesame seeds for this recipe mainly for their contrasting color. However, white sesame seeds will add just as much flavor and texture and will be more readily available in most grocery stores.
- kale – I love to use dino kale for this recipe, but any kale will be a great choice! Kale contains vitamins and minerals like calcium and potassium, and vitamins A & C, so…live it up!
- chef knife
- cutting board
- salad spinner (for leafy produce)
- Mandolin slicer (for slicing Brussels sprouts)
- 3.5 qt saucepan with lid (for pasta)
- 12-inch nonstick skillet
- mixing bowls
More healthy kale recipes
Grab these healthy Asian recipes
Vegetable Lo Mein Noodles are great when you want to skip the Chinese takeout and save money but still get your Asian noodle fix.
Vegan Thai Coconut Vegetable Curry is a crazy popular recipe that goes the distance any night of the week. It’s creamy and full of nutrition!
Asian Quinoa Slaw Salad with Sesame Ginger Vinaigrette is just one of those salads you can eat for days…and I do!
Kale Sesame Noodles
- 8 oz Vermicelli Noodles or Brown Rice Noodles
For the sauce:
- Cook NOODLES according to package instructions; rinse quickly under lukewarm water to stop them cooking, drain, and set aside.
For the sauce:
- In a small bowl, whisk together TAHINI, LEMON, WATER, and TAMARI; set aside.
For the toppings
- Preheat a nonstick skillet over med-high heat.Add the SESAME SEEDS and ALMONDS.Toast until fragrant and lightly browned, stirring constantly (2-3 min).Transfer to a plate; set aside to cool.
For the sesame noodles:
- Heat AVOCADO OIL and SESAME OIL in a nonstick skillet over medium-high heat.
- Add BRUSSELS SPROUTS and RED ONION; sauté until tender, stirring as needed (3-5 min).
- Stir in KALE; sauté until tender (2-3 minutes).
- Stir in cooked NOODLES, continuing to heat until warmed through, stirring as needed.
- Drizzle TAHINI SAUCE over veggies and noodles; heat until warmed through, stirring as needed.Serve warm, topped with the toasted nuts and seeds, or refrigerate the sesame noodles in an airtight container and serve chilled with toppings added upon serving.
Meal prep tip:
- If meal prepping this entree, do not add tahini sauce until you're ready to serve the entree. Store the sauce and noodles separately, and add it just before serving.
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