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.
Source: The Kitchen Girl | Serves: 2-3 | Time: 25 min
Changes: used Palmini instead of spaghetti; replaced soy sauce with coconut aminos; skipped almonds
Ingredients
Noodles
1 package Palmini linguine, drained and rinsed
1 tbsp sesame seeds
Sauce
2 tbsp tahini
2 tbsp coconut aminos
1 tbsp lemon juice
1 tbsp water
Veggies
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
Instructions
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.