Quick Kale Sesame Noodles
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!
- 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
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!
CLICK TO SUBSCRIBE FOR UPDATES!
SHARE ON FACEBOOK
SHARE BY EMAIL
- 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.