Sesame Kale Noodles (20 minutes, Vegan, GF

• Vegan

• Produce

  • 1/2 cup Brussels sprouts, thin
  • 1 cup Dino kale, thin
  • 1 Lemon
  • 1/2 cup Red onion, thin

• Condiments

  • 2 tbsp Tahini
  • 1 tsp Tamari, reduced-sodium

• Pasta & Grains

  • 2 cups Noodles, Cooked

• Baking & Spices

  • 2 tbsp Avocado oil
  • 1/2 tsp Sea salt
  • 1 tbsp Sesame seeds, Black or Brown

• Nuts & Seeds

  • 2 tbsp Almonds

• Liquids

  • 1 tbsp Water

Found on thekitchengirl.com

Description

Ingredients

• 2 cups Noodles (cooked, rinsed, drained)
• 2 Tbsp Tahini (Sesame Seed Paste)
• 1 Lemon (juiced)
• 1 Tbsp Water
• 1 tsp Reduced-Sodium Tamari (or Soy Sauce)
• 1/2 tsp Sea Salt
• 2 Tbsp Avocado Oil
• 1/2 cup Brussels Sprouts (rinsed and sliced thin)
• 1/2 cup Red Onion (sliced thin)
• 2 Tbsp Almonds (chopped)
• 1 Tbsp Black or Brown Sesame Seeds
• 1 cup Dino Kale (washed, drained, sliced thin)

Directions

• Gather all ingredients and implement prep steps (chop, dice, etc).
• If you have not pre-cooked the NOODLES, cook according to package instructions; then rinse with cold water and set aside.
• Meanwhile, in a small bowl, whisk together TAHINI, LEMON, WATER, TAMARI, and SEA SALT; set aside.
• In nonstick skillet, add AVOCADO OIL and heat on med-high until shimmering (2-3 min).
• Add BRUSSELS SPROUTS and RED ONION; sauté and stir until slightly browned (3-5 min).
• Stir in the SESAME SEEDS and ALMONDS; allow to toast until fragrant (about 2 min).
• Stir in KALE; sauté a few minutes until slightly wilted; cover a few minutes until steamed.
• Stir in cooked PASTA and tahini SAUCE; continue to heat and toss until thoroughly warmed (about 5 min).
• Remove from heat; keep covered until ready to serve.