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

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!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings 3 portions


  • 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!



  • 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.