Sesame Kale Noodles with Lemon Tahini Sauce

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

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.

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

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.

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!

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