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Kale Sesame Palmini Noodles

Friday was make up Thanksgiving. Two nights ago we attended a self-described epic holiday party. Yetserday, we recovered with take out. Today, we cleanse! This is makes for a fab lunch. It's not too heavy and the greens instantly bring you back to life. The Palmini noodles keep your carb count way down to boot.

Kale Sesame Palmini Noodles

Source: The Kitchen Girl | Serves: 2-3 | Time: 25 min

Changes: used Palmini instead of spaghetti; replaced soy sauce with coconut aminos; skipped almonds



1 package Palmini linguine, drained and rinsed

1 tbsp sesame seeds


2 tbsp tahini

2 tbsp coconut aminos

1 tbsp lemon juice

1 tbsp water


1 tbsp sesame oil

1 tbsp avocado oil, or any neutral cooking oil

1 lb #BrusselsSprouts, thinly sliced

1/2 large red onion, thinly sliced (about 1 cup)

1 cups thinly sliced #kale


Heat a nonstick skillet over medium heat. Add the sesame seeds and almonds. Toast until fragrant and lightly browned (about 5 min), stirring as needed. Transfer to a plate; set aside to cool.

Meanwhile, mix all your sauce ingredients and set aside.

Now, heat oils in a nonstick skillet over medium-high heat. Add sprouts and onion; sauté until tender, stirring as needed (3-5 min). Stir in kale; sauté until tender (2-3 minutes).

Stir in seeds, sauce, and noodles and and continue heating until warmed through, stirring as needed.

Serve warm.

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