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Sesame Kale Noodles with Lemon Tahini Sauce

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5 from 35 votes
30 minutes

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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.

chopsticks with kale sesame noodles over white bowl

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Table of Contents hide
1) Why you'll love this recipe
2) Kale sesame noodles ingredients
3) How to Make Kale Sesame Noodles
4) Recipe Tips
5) More recipes using kale
6) Healthy Asian recipes
7) 📖 Recipe
8) Sautéed Kale Noodles

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.
sliced Brussels sprouts in a pile

How to Make Kale Sesame Noodles

  1. Cook the spaghetti noodles according to package directions until al dente. Reserve some pasta water, drain, and set aside.
  2. Whisk together the tahini, soy sauce, lemon zest, lemon juice, and water until smooth. Add more water as needed to thin the sauce.
  3. Heat oil in a skillet and sauté the Brussels sprouts (or cabbage) and red onion until softened.
  4. Stir in the kale and cook until wilted.
  5. 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.
  6. 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.
chopsticks with kale sesame noodles over white bowl

More recipes using kale

Healthy Asian recipes

📖 Recipe

chopsticks with kale sesame noodles over white bowl

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.
Prep Time15 minutes
Cook Time15 minutes
Total time30 minutes
Yield 8 cups
Author Traci
5 from 35 votes
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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

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.

Course Lunch, Main Course, Meal Prep
Cuisine Asian
Diet Vegan, Vegetarian
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More Pasta and Noodles

Traci

About Traci

I’m the recipe author, photographer, and videographer behind The Kitchen Girl food blog established in 2013. I test and share all of my original recipes here so you can make great food with simple ingredients for everyday meals and special occasions.

Reader Interactions

Comments

    5 from 35 votes (9 ratings without comment)

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  1. Taryn says

    5 stars
    This was SO GOOD!! We didn't have Brussels but we added some mushrooms and crispy tofu crumbles, and substituted pine nuts for the almonds (a Kenji inspired twist that we're obsessed with). It had a nicely balanced dressing, was filling without feeling heavy, and was honestly pretty easy. I will definitely make this again!

    Reply

    • The Kitchen Girl says

      Yayy! I'm so glad you enjoyed it 🙂 It's a fav recipe for sure and I'm so happy to share it with you. I love your customizations too! Thanks for the feedback. Cheers!

  2. Diana says

    5 stars
    Incredible! I was looking for a new recipe to use up some kale that I had in the fridge, and this is a winner!! So tasty, will be making this often for sure! It is a keeper!

    Reply

    • The Kitchen Girl says

      Yay!! So glad to inspire your kale dish 🙂 Thanks so much for taking the time to let me know ... much appreciated!

  3. Jeff says

    5 stars
    Made this on Monday and just finished it up. You're right! It's delicious warm or cold. I loved having it in the fridge this week for lunches. Easy, super healthy, and love all the green!

    Reply

    • The Kitchen Girl says

      Glad to hear it, Jeff! This is definitely one of those dishes that makes me feel like I'm doing the right thing lol 🙂 Thanks!!

  4. Andrea says

    5 stars
    This looks fabulous! I really like the idea of sliced Brussels sprouts, yummy.

    Reply

    • Traci Antonovich says

      Thanks, Andrea 🙂 They really make the dish!

  5. Veena Azmanov says

    5 stars
    Love your recipe and love the combination of your ingredients. Delicious ..

    Reply

    • Traci Antonovich says

      Thanks, Veena...glad you think so 🙂

  6. Sara Welch says

    5 stars
    What a savory recipe! I am adding this delicious dish to my dinner line up for the week!

    Reply

    • Traci Antonovich says

      Awesome, Sara! So glad to hear it and glad you can enjoy this one 🙂

  7. Sara says

    This looks great and I am not a huge kale fan. Maybe I just hadn't had it in the right dish yet.

    Reply

    • Traci Antonovich says

      Haha, I love to think you can like it with this dish 🙂 Hope so! Thanks, Sara 🙂

  8. Paula Montenegro says

    5 stars
    Oh wow, this recipe sounds amazing! I want to make the lemon tahini sauce right now! I can only imagine how great these noodles are. Thanks for sharing,

    Reply

    • Traci Antonovich says

      Thanks, Paula! So glad you can enjoy this 🙂

  9. Tee says

    5 stars
    Wow! My new go to favorite! I've made this 3 times now and it is a truly amazing dish; I increased the veges because I just love them; I used Soba Buckwheat noodles and it was outstanding!

    Reply

    • Traci Antonovich says

      Thank you Tee! This absolutely makes my day...my week! I really appreciate you dropping in and commenting 🙂

  10. Danielle says

    5 stars
    Now this is my kind of healthy comfort food. Any way I can get some kale in to my meals is good with me!

    Reply

    • Traci Antonovich says

      Thanks Danielle, I'm right there with you 🙂

  11. Taylor Kiser says

    5 stars
    Hello dinner! So easy to make and looks delicious! Win-win!

    Reply

    • Traci Antonovich says

      Thanks Taylor! Yep, easy and delicious...my favs 🙂

  12. georgie says

    5 stars
    these look great! i love sesame anything it's so fresh! this looks healthy too so I am down!

    Reply

    • Traci Antonovich says

      Thanks Georgie! Yep, pasta with fresh, healthy things...I'm with you! 🙂

  13. Beth says

    5 stars
    Fresh sprouts are my favorite ever! And kale is so very good for you! I haven't sauteed it yet, only fresh or in soups!! I'm definitely giving this a try!

    Reply

    • Traci Antonovich says

      Thanks Beth! Hope you love it! 🙂

  14. Elaine says

    5 stars
    So much flavour in this 30 minute meal! Love that Dino kale. It's so much more tender than other varieties. Crunchy almonds are perfect on top!

    Reply

    • Traci Antonovich says

      Thanks Elaine! Yep, love my dino kale.

  15. Shawna Garrett says

    5 stars
    I made your recipe and loved it!! Thank you! Would you please share which kind of noodles you used?

    Reply

    • Traci Antonovich says

      Hi Shawna...so glad to hear you loved it! I typically use regular pasta noodles...everyday spaghetti noodles work great! Or, if you're gluten free, brown rice spaghetti noodles from Trader Joes work perfect! Hope that helps 🙂

  16. Deanna says

    5 stars
    Wow! These look great! I would never thought to do this with Kale!

    Reply

    • Traci Antonovich says

      Thanks so much Deanna. Yeah, been doing this for years (and thinking everyone does it lol). Hope you get a chance to make them 🙂

  17. Tracy says

    5 stars
    PDQ! Hahaha I haven't heard that term in so long! This is EXACTLY my kind of meal. I love "sneaking" kale in anywhere I can - although sneaking isn't the right term. I'll eat kale with anything! 😉

    Reply

    • Traci Antonovich says

      Thanks Tracy! I love it that you know what PDQ is LOL. And yeah, I'm not a 'sneaker' either...I'm crazy about kale! Remember when it used to only be a salad bar decoration? Hahaha! So glad it's allll changed for the better!

  18. Saima Zaidi says

    5 stars
    Bookmarking this recipe and making it the coming week! I would have made it like right now but I don't have the ingredients at hand:( I absolutely love recipes like this which don't entail spending hours in the kitchen on a weeknight when you don't want to do anything hard or complicated or time consuming!

    Reply

    • Traci Antonovich says

      Awww Saima, I love hearing this! And I'm 100% with you...I want quick meals to get in and out of the kitchen on busy weeknights. Yay, hope you love this one like I do...thanks again! 🙂

    • Saima Zaidi says

      5 stars
      Hi Traci! Made your recipe today. It turned out just great!! I did sub avocado oil wih olive oil and added half a teaspoon each chilli flakes and freshly ground black pepper. Husband and kids loved the taste of sesame and the demand is that it be made every other day. Subscribing to your email list for other great recipes!

    • Traci Antonovich says

      Yay Saima...I'm so excited to hear this! Thanks for the kind words and great feedback...and your subs sound perfect. I'm so glad to hear you've found a new fav. Looking forward to seeing you on my subscriber list! Let me know if you have any questions 🙂

  19. Dorothy at Shockingly Delicious says

    This is so much my kinda dinner, you have no idea! GORGEOUS!

    Reply

    • Traci Antonovich says

      Yay Dorothy! That makes two of us! Hope you get a chance to try it out...thanks!

  20. Pam Greer says

    5 stars
    I am always looking for ways to add more kale to my diet!! I've been using it in salads a lot lately, so I really like the idea of these noodles to change it up some!

    Reply

    • Traci Antonovich says

      Thanks Pam! Glad to inspire you...and if you like pasta, you'll love this! 🙂

  21. Chris says

    5 stars
    This looks crazy delicious! I'm totally an ambassador for meals under 20 mins, so thank you for the inspiration on my next quick dinner 🙂

    Reply

    • Traci Antonovich says

      So glad to hear it, Chris! I love hearing this 🙂

  22. Chris says

    5 stars
    This looks crazy delicious!! Also I'm totally an ambassador for meals under 20 mins, so thank you for the inspiration on my next quick dinner 🙂

    Reply

  23. Ginny McMeans says

    5 stars
    As soon as saw that title I knew I wanted to jump into that recipe. And it's got Brussels sprouts! Delicious!

    Reply

    • Traci Antonovich says

      Thanks Ginny! It's a fav of mine and the Brussels sprouts just add that extra bit of texture and flavor. Thanks for the comment! 🙂

  24. Mindy Fewless says

    5 stars
    This looks so good! And I love that you sliced the Brussels sprouts for easy eating!!

    Reply

    • Traci Antonovich says

      Thanks Mindy! Ya, it's a great way to "sneak" them into the dish 🙂

  25. Hannah Hossack-Lodge says

    This sounds delicious! I've been trying to eat more vegan meals recently and this looks like just the thing for a busy weekday.

    Reply

    • Traci Antonovich says

      Yes, this is the perfect meal, especially if you're working vegan into your diet. It comes together easily and can be eaten as an entree or side dish. Thanks for stopping by! 🙂