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Home » Recipes » Dinner Recipes

by Traci · Published: 03/25/2019 · Updated: 10/11/2021 · This post may contain affiliate links. Please read our disclosure policy.

Sesame Kale Noodles with Lemon Tahini Sauce

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5 from 26 votes
30 minutes

Sautéed Sesame Kale Noodles recipe with kale, Brussels sprouts, and pasta in a lemon tahini sauce. Serve warm or cold for dinner or lunch.

chopsticks with kale sesame noodles over white bowl

Dive into this scrumptious pile of Asian noodle goodness. This easy sesame kale noodles recipe requires minimal prep of everyday, fresh veggies and is loaded with flavor and nutrition. Fresh kale, red onions, and Brussels sprouts are sauteed and tossed with spaghetti noodles in a lemon tahini sauce. These sesame noodles are such a comfort food, yet quick enough to enjoy for dinner or lunch for your busy week.

Table of Contents hide
1) Kale sesame noodles ingredients
2) How to make Kale Sesame Noodles
3) Meal prep tips
4) What's the best pasta for sesame noodles?
5) Soy sauce or tamari?
6) Avocado oil and sesame oil
7) White sesame seeds vs black
8) What type of kale for sesame noodles?
9) More kale recipes
10) Sesame Kale Noodles with Lemon Tahini Sauce

Kale sesame noodles ingredients

  • sesame oil and avocado oil - I love this combination for the lightness and flavor.
  • Brussels sprouts - I recommend fresh, not frozen.
  • red onion - or preferred onion type
  • kale - dinosaur kale, curly kale, or baby kale are most common.
  • sliced almonds - or slivered almonds
  • sesame seeds - white or black sesame seeds
  • spaghetti - or rice noodles
  • tahini - store bought or homemade
  • lemon juice - preferably from fresh lemon
  • soy sauce - or tahini
  • water - as needed to adjust consistency
sliced Brussels sprouts in a pile

How to make Kale Sesame Noodles

  1. Cook spaghetti according to package instructions, drain, rinse with cold water, and set aside.
  2. Toast the sesame seeds and sliced almonds on the stove. Transfer to a plate and set aside.
  3. Whisk together tahini, soy sauce, lemon juice, and water in a bowl.
  4. Saute brussels sprouts, onions and kale until tender.
  5. Add toasted seeds and almonds.
  6. Fold in tahini sauce and continue heating, stirring as needed.
  7. Add noodles to veggies and saute until warmed through, stirring as needed.
  8. Serve warm or cold.

Meal prep tips

  • Cook pasta noodles up to 3 days ahead to make this a quick midweek dinner. Refrigerate in an airtight container.
  • Clean and prep the produce (onion, Brussels sprouts, and kale) up to 3 days ahead. Store separate from the pasta until ready to cook. The Brussels sprouts can be shredded via food processor or mandoline, or thinly sliced by hand with a knife.
  • Allow the noodles and vegetables to cool completely before packing into airtight containers.
  • When ready to eat, drizzle more tahini sauce over veggie noodles; serve cold, or reheat to serve warm, depending on your preference.

What's the best pasta for sesame noodles?

I prefer to use whole-grain spaghetti, vermicelli, or brown rice noodles for this recipe. You can use any noodle, but plan to modify the recipe, if needed, to accommodate the selection.

chopsticks with kale sesame noodles over white bowl

Soy sauce or tamari?

You can use soy sauce for this recipe and I always recommend a reduced sodium soy sauce. If you need a gluten free alternative, use tamari. Just make sure it says it's certified gluten free.

Avocado oil and sesame oil

I love to combine avocado oil and sesame oil for this recipe as opposed to using sesame oil by itself. It keeps the oil on the light side. You can use toasted sesame oil or non-toasted! Either one will taste delicious.

White sesame seeds vs black

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 likely more available in most grocery stores.

What type of kale for sesame noodles?

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!

Thinly sliced brussels sprouts on the left, fresh kale leaves on the right.

More kale recipes

  • Lemon Kale Salad
  • Shaved Brussels Sprout Salad with Kale & Apples
  • Crispy Kale Chips

Healthy Asian recipes

  • Thai Peanut Zucchini Noodles
  • Edamame Pasta with Cremini Mushrooms
  • Stir Fry Vegetables in Black Bean Sauce
  • Vegetable Lo Mein Noodles
  • Vegan Thai Coconut Vegetable Curry
  • Asian Slaw Recipe
chopsticks with kale sesame noodles over white bowl

Sesame Kale Noodles with Lemon Tahini Sauce

Sautéed Kale Noodles recipe with Brussels sprouts and spaghetti noodles in a lemon tahini sauce. Serve warm or cold for lunch or dinner.
5 from 26 votes
Print Pin
Prep: 15 minutes
Cook: 15 minutes
Total Time: 30 minutes
Yield: 8 1-cup servings
Author: Traci The Kitchen Girl

INGREDIENTS
 

  • 8 ounces Spaghetti Noodles, or other noodle
  • 2 tablespoons Sliced Almonds
  • 1 tablespoon Sesame Seeds
  • 2 tablespoons Tahini
  • 2 tablespoons Soy Sauce, or Tamari
  • 1 Lemon, zested and juiced
  • 1 tablespoon Water
  • 1 tablespoon Sesame Oil
  • 1 tablespoon Avocado Oil, or any neutral cooking oil
  • 12 Brussels Sprouts, thinly sliced (about 2 cups)
  • ½ large Red Onion, thinly sliced (about 1 cup)
  • 6 leaves Kale, thinly sliced (about 2 cups)

Instructions
 

  • Cook SPAGHETTI according to package instructions; drain, rinse with cold water, and set aside.
  • Toast the SESAME SEEDS and ALMONDS by adding them to a heated skillet over medium heat. Swirl them around until they become fragrant and lightly browned. Transfer to a plate to cool.
  • Make lemon-tahini sauce by whisking together TAHINI, SOY SAUCE, LEMON JUICE, and WATER in a small bowl. Set aside.

To make the kale noodles

  • Heat both OILS together in a nonstick skillet over medium-high heat.
  • Add BRUSSELS SPROUTS and RED ONION; sauté until tender, stirring as needed.
  • Stir in KALE and sauté a few minutes until tender.
  • Stir in toasted seeds and tahini sauce.
  • Add cooked pasta to the skillet and continue heating until warmed through, stirring as needed. Serve warm.
  • To store, refrigerate in an airtight container up to 5 days. Enjoy cold or warm.
Tried this recipe? I'd love your review!Visit the comments below and tell me how it went.

Traci's Recipe Notes

Meal prep tips
  • Cook pasta noodles up to 3 days ahead to make this a quick midweek dinner. Refrigerate in an airtight container.
  • Clean and prep the produce (onion, Brussels sprouts, and kale) up to 3 days ahead. Store separate from the pasta until ready to cook. The Brussels sprouts can be shredded via food processor or mandoline, or thinly sliced by hand with a knife.
  • Allow the noodles and vegetables to cool completely before packing into airtight containers.
  • When ready to eat, drizzle more tahini sauce over veggie noodles; serve cold, or reheat to serve warm, depending on your preference. If meal prepping, 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.

Equipment

  • chef's knife
  • cutting board
  • salad spinner
  • 3-quart sauce pot
  • large nonstick skillet or wok
  • mixing bowls

NUTRITION

Serving: 1cup | Calories: 202kcal | Carbohydrates: 28g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 265mg | Potassium: 283mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1039IU | Vitamin C: 38mg | Calcium: 55mg | Iron: 1mg

Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.

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Comments

  1. Natalie says

    January 21, 2023 at 10:47 am

    I didn't have Brussels sprouts and it was still awesome. Making again for lunches this week. Thank you for this great recipe.

    Reply
    • Traci says

      January 21, 2023 at 11:11 am

      Yay! I'm so glad you went for it 🙂 This is one of my favorite vegan noodle entrees for sure! Thanks for the feedback. Enjoy!

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