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Sautéed kale noodles recipe featuring Brussels sprouts and tender noodles tossed in a creamy lemon tahini sauce. Serve warm or cold for lunch or dinner.
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Why you'll love this recipe
This kale sesame noodles recipe is one of my favorite ways to turn simple ingredients into something that feels fresh, comforting, and packed with flavor. Spaghetti noodles, fresh vegetables, and a creamy lemon tahini sauce come together quickly for an easy lunch or dinner that works well for busy weeks. The lemon tahini sauce makes it so rich and satisfying, you won't believe it's vegan!
Kale sesame noodles ingredients
- Spaghetti noodles – Spaghetti keeps this recipe simple and pantry-friendly, but rice noodles, soba noodles, ramen noodles, and zoodles work too.
- Avocado oil – Used to sauté the vegetables without overpowering the other flavors.
- Brussels sprouts – Thinly sliced Brussels sprouts add texture and mild sweetness. Shredded cabbage also works well as a convenient option.
- Red onion – Adds flavor and a little bite while softening as it cooks.
- Kale – Dino kale is used here, but curly kale works too. Thin slices blend easily into the noodles.
- Tahini – The base of the creamy lemon tahini sauce that coats the noodles. Use store-bought tahini or my quick and easy tahini recipe.
- Soy sauce – Adds savory flavor and depth. Tamari works as a substitute.
- Lemon – Fresh lemon juice and zest brighten the sauce and balance the richness of the tahini.
- Water – Helps thin the tahini sauce to your desired consistency.
- Sliced almonds – Add crunch and nutty flavor to the finished dish.
- Sesame seeds – Add texture and sesame flavor for garnish.
How to Make Kale Sesame Noodles
- Cook the spaghetti noodles according to package directions until al dente. Reserve some pasta water, drain, and set aside.
- Whisk together the tahini, soy sauce, lemon zest, lemon juice, and water until smooth. Add more water as needed to thin the sauce.
- Heat oil in a skillet and sauté the Brussels sprouts (or cabbage) and red onion until softened.
- Stir in the kale and cook until wilted.
- Add the noodles and half of the lemon tahini sauce and toss to coat. Add pasta water as needed to loosen the sauce. Season with salt and black pepper.
- Divide into bowls, drizzle with the remaining sauce, and top with almonds and sesame seeds.
Recipe Tips
- Noodle options: Substitute SPAGHETTI NOODLES with rice noodles, soba noodles, ramen noodles, zoodles, or other favorite noodles. If using zoodles, sauté them briefly until just tender.
- Sauce consistency: If your tahini is very thick, warm it gently before mixing to help loosen it. Add extra WATER as needed to reach your desired consistency.
- Prep ahead: Slice the Brussels sprouts (or cabbage), onion, and kale, and make the sauce up to 3 days ahead. Store separately in the refrigerator until ready to use.
- Optional garnish: Toast the sliced almonds and sesame seeds in a dry skillet over medium heat for a few minutes for extra flavor and crunch.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 5 days. Enjoy cold or gently reheat before serving.
More recipes using kale
Healthy Asian recipes
- Easy Chicken Lettuce Wraps
- Thai Peanut Zucchini Noodles
- Stir Fry Vegetables in Black Bean Sauce
- Vegetable Lo Mein Noodles
- Thai Coconut Vegetable Red Curry
- Asian Slaw Recipe
📖 Recipe
Sautéed Kale Noodles
Sautéed kale noodles recipe featuring Brussels sprouts and tender noodles in a delectable lemon-tahini sauce. Serve warm or cold for lunch or dinner.
Yield 8 cups
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Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
For the noodles
- 8 ounces Spaghetti Noodles or favorite noodle
- 1 tablespoon Avocado Oil or other neutral oil
- 12 Brussels Sprouts, thinly sliced (about 2 cups), or 3 cups Shredded Cabbage
- ½ large Red Onion, thinly sliced (about 1 cup)
- 8 Dino Kale Leaves, thinly sliced (about 3 cups), or 3 cups Curly Kale
- Salt, to taste
- Black Pepper, to taste
For the lemon tahini sauce
- 4 tablespoons Tahini
- 2 tablespoons Soy Sauce or Tamari
- zest and juice of 1 Lemon
- 2 tablespoons Water, plus more as needed
For garnish
- 2 tablespoons Sliced Almonds
- 1 tablespoon Sesame Seeds
Instructions
- Cook the noodles. Bring a large pot of salted water to a boil. Cook the SPAGHETTI according to package directions until al dente. Reserve ½ cup PASTA WATER, then drain and set aside.
- Make the tahini sauce. WHISK together the TAHINI, SOY SAUCE, LEMON ZEST, LEMON JUICE, and WATER in a small bowl. Add more WATER as needed to thin the sauce.
- Cook the vegetables. Heat the AVOCADO OIL in a 12-inch skillet over medium heat. Add the BRUSSELS SPROUTS (or CABBAGE) and RED ONION and sauté until softened.
- Add the kale. Stir in the DINO KALE and cook until wilted.
- Combine the noodles and sauce. Add the SPAGHETTI and half of the LEMON TAHINI SAUCE. Toss to coat. Add reserved PASTA WATER as needed to loosen the sauce. Season with SALT and BLACK PEPPER.
- Finish and serve. Divide into bowls. Drizzle with remaining LEMON TAHINI SAUCE and top with ALMONDS and SESAME SEEDS.
Did you make this? We'd love your feedback!!Please rate and review it here or below ⤵️
Recipe Notes
Noodle options: Substitute SPAGHETTI NOODLES with rice noodles, soba noodles, ramen noodles, zoodles, or other favorite noodles. If using zoodles, sauté them briefly until just tender.
Sauce consistency: If your tahini is very thick, warm it gently before mixing to help loosen it. Add extra WATER as needed to reach your desired consistency.
Prep ahead: Slice the Brussels sprouts (or cabbage), onion, and kale, and make the sauce up to 3 days ahead. Store separately in the refrigerator until ready to use.
Optional garnish: Toast the sliced almonds and sesame seeds in a dry skillet over medium heat for a few minutes for extra flavor and crunch.
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 5 days. Enjoy cold or gently reheat before serving.
Equipment
- large pot
- knife and cutting board
- small mixing bowl
Nutrition
Serving: 1cup | Calories: 207kcal | Carbohydrates: 27g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 269mg | Potassium: 289mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1319IU | Vitamin C: 35mg | Calcium: 76mg | Iron: 2mg
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
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Mandi says
Really good recipe! I added a touch of maple syrup and chili crisp to suit my taste buds. Didn’t have Brussels sprouts so added carrots and lions mane mushroom.
Traci says
Nice! Love those substitutions! Thank you for bringing my recipe into your kitchen and for writing this feedback. Enjoy! xoxo
Halley says
Loved this recipe! Doubled (kept lemon amount as is) and it came out perfect. Added approx. 1/2 tsp gochujang and a dash of maple syrup. Definitely a keeper 🙂
Traci says
Yay! So glad you enjoyed! You can never go wrong with adding sweet and spicy. Thanks for the feedback!
Sandie says
Made this last night. Had some kale to use up this was delicious 🙂 Used farfalle pasta instead. Also added crispy chili oil. Gave it a kick which my family loves. This is definitely a keeper.
Traci says
Yay!! So glad you went for it! The chili oil sounds fab! Thanks for the feedback. I really appreciate it. Enjoy!
Jonah Kahn says
It’s a very healthy recipe with great ingredients, but for my taste there’s way too much lemon + zest in it. I had that feeling while making it and indeed it turned out too sour for me. Next time I will use no more than half the amount of lemon (and no zest)and some extra soy sauce.
Traci says
Hi Jonah, it is meant to be a lemony entree, but your solution sounds perfect for you. You can always add more tahini to balance the flavor as well. Thanks and enjoy!
Gwen says
When does the lemon zest get added? I’m in the middle of making this right now and am going to add the zest after the sauce and before the noodles and see how it turns out!
Traci says
Hi Gwen, I just made a note in the recipe card to add the lemon zest with the lemon juice, but honestly it can be added at any point. Thanks for asking and let me know if you have any more questions. Thanks and enjoy!
Natalie says
I didn't have Brussels sprouts and it was still awesome. Making again for lunches this week. Thank you for this great recipe.
Traci says
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!