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

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Lunch, Main Course, Meal Prep
Cuisine: Asian
Diet: Vegan, Vegetarian
Servings: 8 1-cup servings
Calories: 202kcal
Author: Traci

Equipment

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 ZEST, 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.

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.

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