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chopsticks with kale sesame noodles over white bowl
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5 from 35 votes

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
Course: Lunch, Main Course, Meal Prep
Cuisine: Asian
Diet: Vegan, Vegetarian
Servings: 8 cups
Calories: 207kcal
Author: Traci

Equipment

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.

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.

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