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    Home » Recipe Index » Pasta and Noodles

    Quick Kale Sesame Noodles (20-Minute Recipe)

    Published: Apr 12, 2022 · Modified: Mar 31, 2024 by Jessica

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    These quick kale noodles are one of our favorite weeknight dinners! It comes together within 20 minutes and is filled with nutrient-dense kale. Plus, the tahini-sesame-garlic sauce is SO flavorful! Vegan, dairy-free and easy to make gluten-free.

    Overhead view on a kale noodle dish sprinkled with sesame seeds and black pepper.

    For those of you who are looking for speedy lunch or dinner recipes, then you will love these kale sesame noodles!

    We often make teriyaki udon or mushroom miso udon on busy weeknights and these kale noodles are another quick meal that's SO tasty done without much chopping or cooking steps.

    Everything comes quickly together while the noodles are boiling, then combine the noodles with the creamy kale and that's it. Done in 20 minutes! Plus, it is healthy and definitely one of my favorite recipes to help me eat more leafy greens.

    Loaded with chewy kale and tossed in a sweet and tangy garlic tahini sauce, it is surprisingly flavorful and delicious, even though done with minimal effort and in such a short time.

    This meal also is nutrient-dense: kale is so rich in vitamins and antioxidants, even some plant-based protein. I used a tiny amount of sesame oil when cooking the greens for added flavor, but you can skip and make it completely oil-free too.

    The creamy sauce is made using tahini and is flavored with garlic, soy sauce and maple syrup. Similarly to this tahini pasta sauce and this tahini pesto, I love using tahini for sauces for its amazing creaminess. Also made using ingredients we almost always have on hand and it worked out perfectly. Really really simple and such an amazing last minute quick meal loaded with good-for-you ingredients.

    This recipe is perfectly saucy with the kale leaves that grab the sauce in each bites, yum. It is more like an Asian style noodle dish. And you can easily double the tahini mixture for a saucier style recipe!

    Let me know how you liked it! ❤️

    Front close up view on a whole wheat spaghetti dish tossed in a soy sauce-tahini creamy sauce with kale.

    Things to love from that recipe

    • Quick and easy recipe perfect for busy days
    • SO healthy with lots of nutrient-dense kale
    • Tasty comfort food recipe
    • Highly customizable: you can use it as a base and add more veggies or protein
    • Can be made ahead, perfect to meal-prep healthy lunches
    • Very filling and satisfying
    • Flavorful and filled with umami-rich ingredients
    • Uses lots of pantry ingredients, super convenient!
    • Vegan, vegetarian, nut-free and can be made gluten-free

    Ingredients you'll need

    • Noodles of your choice: I prefer long noodles for this recipe, such as spaghetti.
    • Kale: I used a whole bunch of dinosaur kale. It might look like a large amount, but it will cook down a lot!
    • Garlic: essential to flavor the noodles, so don't omit and don't swap for garlic powder.
    • Tahini: makes for the base of the creamy sauce.
    • Soy sauce: can swap for tamari.
    • Maple syrup: just to sweeten the sauce slightly, can used agave nectar too.
    • Nutritional yeast: optional, but try not to omit, it adds a subtle umami and cheesy flavor.
    • Rice vinegar: can swap for lime juice.
    • Sesame oil (optional): I use it to cook the kale, it adds such a nice flavor, but you can use regular oil or completely omit.
    Showing are the ingredients needed to make this recipe.

    How to make it

    Cook the noodles

    Bring a large pot of water to a boil and cook the noodles al dente. Then, drain and set aside.

    Prep the sauce

    While the noodles are cooking, make the sauce.

    In a small bowl, combine the tahini, soy sauce, rice vinegar, nutritional yeast and maple syrup. Whisk well until the tahini is all dissolved. Set aside.

    Cook the kale

    Also while the noodles are cooking: warm up a large non-stick pan and then add the sesame oil (optional, can also use regular oil or use water for an oil-free recipe). Add the kale and cook on medium heat while stirring often until mostly wilted. Then, add the garlic and cook for one more minute.

    Combine and serve

    Once the kale is cooked, add the noodles and pour the tahini sauce right into the pan. Use tongs to stir everything together. Cook for 1-2 minutes or just long enough to warm up everything together and the sauce becomes a little thicker.

    Serve right away.

    In process picture: there is a small bowl with a brown sauce and a whisk.
    In process picture: there is a wooden spoon stirring kale and garlic in a pan.
    In process picture: there is a brown sauce pouring over noodles and kale in a pan.
    In process picture: there are tongs stirring noodles in a pan.

    Watch how to make it

    YouTube video

    Cooking tips

    • The noodles will keep cooking once added to the pan, so be sure to boil them until al dente, not longer.
    • You can also pre-cook noodles ahead of time and keep them in an air-tight container in the fridge until you want to make this recipe. You can also pre-clean and chop the kale ahead to make dinner time easier on busy days.
    • When you add the noodles to the pan, just add them in batches to see how saucy you want it to be. I often cook a whole box of 1 pound of noodles, but usually add only 12 ounces to the pan and keep the rest of the cooked noodles for another quick meal later.
    • As needed, add a splash or two of water to the pan to help combine everything together.

    Serving suggestions

    Serve warm with a sprinkle of sesame seeds to add a little texture. Peanuts or roasted cashews would be great too. Add sliced green onions, ground black pepper and spicy red pepper flakes or sriracha sauce for a little heat.

    You can also serve this kale noodle recipe with a side fresh salad to balance the hearty savory noodles, especially a carrot cucumber Asian salad or a cucumber mango salad.

    To boost this meal with more protein, you can add some roasted tofu, chickpeas or nuts. This smoky tofu or this baked miso tempeh would be a great addition to this meal.

    More veggies would also add more layer of texture and extra flavor. Just cook the veggies with the kale and consider doubling the garlic and tahini sauce if adding lots of extra ingredients. Here are a few ideas:

    • shiitake or regular mushrooms
    • broccoli or cauliflower
    • onion
    • green peas
    • red pepper
    • cherry tomatoes
    Close up on a large pan containing a kale noodle recipe.

    What kind of noodles should I use?

    I like using whole wheat spaghetti for this recipe, it makes it more hearty and filling, but you can definitely use whatever noodles you prefer!

    Good options would be soba, udon, lo mein, rice vermicelli and ramen. I think long noodles work better, but go with short pasta if that's all you have.

    How to make this recipe gluten-free

    It is very easy to make these kale noodles gluten-free. Simply choose your favorite gluten-free noodles and swap the soy sauce for tamari. Just make sure it is certified gluten-free.

    We love all the noodles from the company Lotus Foods and I believe that most of their noodles are gluten-free and vegan! They would work well for this recipe.

    What kind of kale to choose

    Dino kale (lacinato) works great. It is sturdy with rough leaves, which keeps them nice and chewy even after cooked. The bite from the kale is amazing!

    Other kind of kale would obviously work well too, such as curly kale or red kale.

    I haven't tried it yet, but next time I make this recipe I'll try using green cabbage instead. I think that would be a great choice too!

    There is a fork that's taking some of the spaghetti from a kale noodle dish.

    Storage tips

    Keep leftovers in an air-tight container in the fridge for up to 3-4 days. These noodles store pretty well, making it a good recipe to make more of and to use leftovers for lunch the next day.

    To reheat, simply add a splash of water, stir and then warm up (in the microwave or on the stove). You can also eat these noodles cold!

    Other Asian style noodles you might like

    • Spicy garlic noodles
    • Vegan chow mein
    • Cabbage miso noodle soup
    • One-pot coconut curry
    • Miso ramen soup
    • Vietnamese stir-fried noodles
    • Vegan kimchi ramen
    • Vegan peanut noodles
    • Teriyaki udon noodles
    • Vegan udon garlic noodles
    • Vegan satay noodles

    I hope you like these quick kale noodles as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

    Let's stay in touch with Instagram, Pinterest and Facebook. Also, don't forget to subscribe to my newsletter to be sure not to miss anything.

    📖 Recipe

    Overhead view on a kale noodle dish sprinkled with sesame seeds and black pepper.

    Quick Kale Sesame Noodles

    5 from 1 vote
    These quick kale noodles are one of our favorite weeknight dinners! It comes together within 20 minutes and is filled with nutrient-dense kale. Plus, the tahini-sesame-garlic sauce is SO flavorful!
    PRINT RECIPE PIN RECIPE
    Prep Time5 minutes mins
    Cook Time15 minutes mins
    Total Time20 minutes mins
    Servings 4 portions
    Author Jessica Laroche

    Ingredients
      

    • 12 oz spaghetti noodles - cooked al dente
    • 1 tsp sesame oil
    • 3 cloves of garlic - crushed
    • 1 bunch of Dino kale (lacinato) - cleaned, steam removed and chopped in bite size
    • 3 tbsp soy sauce
    • 2 tbsp tahini
    • 1 tbsp rice vinegar
    • 1 tbsp maple syrup - or other sweetener
    • ½ tbsp nutritional yeast
    • sesame seeds - for serving, optional

    Instructions
     

    • Cook the noodles accordingly to packaging (keep them al dente).
    • While the noodles are cooking, make the sauce: combine the soy sauce, tahini, rice vinegar, maple syrup and nutritional yeast in a small bowl. Whisk well to break up the clumps. Set aside.
    • Warm up the sesame oil in a large non stick pan and then add the chopped kale and a good pinch of salt. Stir often and cook for a few minutes on medium heat until the leaves are mostly wilted.
    • Then add the garlic and cook for 1-2 more minutes stirring often.
    • Add the noodles to the pan and pour the sauce over. Stir well and keep cooking until everything is warmed up and combined and the sauce a little thicker, about 2 minutes.
    • Remove from the heat and serve with a sprinkle of sesame seeds. Enjoy!

    Video

    YouTube video

    Notes

    • Keep leftovers in an air-tight container for up to 4 days. To reheat, add a little water (1-2 tablespoons), stir and heat up in the microwave or back in a pan. Can also be eaten cold!
    • The noodles will keep cooking once added to the pan, so be sure to boil them until al dente, not longer.
    • As needed, add a splash or two of water to the pan to help combine everything together.
    • Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

    NUTRITION

    Calories: 399kcal | Carbohydrates: 71g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 764mg | Potassium: 301mg | Fiber: 4g | Sugar: 6g | Vitamin A: 280IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg
    CLICK TO SUBSCRIBE FOR UPDATES!
    SHARE ON FACEBOOK SHARE BY EMAIL

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    Showing are 2 pictures of kale sesame noodles with an overlay text saying "Easy Kale Noodles".

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    Reader Interactions

    Comments

    1. Mary says

      July 30, 2024 at 6:58 pm

      5 stars
      This recipe was great! I used egg noodles and made extra sauce. I add ginger, carrots, mushrooms, extra garlic, and a teeny tiny bit more soy sauce. Of course it made it a little bit longer time to finish but I think the flavor was worth it. The water/vegetable broth at the end was crucial. Thank you for the idea 🙂

      Reply
      • Jessica says

        July 31, 2024 at 1:31 pm

        Hi Mary! Thanks for your comment and the add ons inspiration!

        Reply

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    Profile picture for Plant Based Jess in the kitchen.

    Hi there! I’m Jessica, a pasta obsessed French Canadian now living in beautiful Maine. I’m a mom of two, experienced foodie and ninja meal planner. I believe everyone can make stress-free plant-based meals with wholesome ingredients that your family and friends will love. 

    Join me in my kitchen to discover fun and creative recipes or click to find out more. Welcome!

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