These vegan sesame noodles are ready in 30 minutes and feature a quick and flavorful sauce. Perfect for busy weeknights or anytime you're craving easy comfort food! Double the recipe if serving more than 2 or 3 people. Gluten-free and easily made oil-free and nut-free.
6 or 7largekale leaves, thick stems removed, chopped
2mediumcarrots, peeled and grated
3green onions, trimmed and sliced
half of alime, cut into wedges
sesame seeds
Instructions
Cook noodles according to package directions. Drain in a colander, and briefly rinse with cool water to help prevent sticking.
In a bowl whisk together all ingredients for the sauce. Taste and adjust saltiness, sweetness, and acidity, as desired. Keep in mind that the sauce should be very flavorful.
While the noodles drain in a colander, add the chopped kale to the pot. Sauté over medium heat for about 1 minute or until wilted.
Add the noodles, sauce, and grated carrots to the pot. Stir to combine.
Serve warm topped with green onion, lime wedges, and sesame seeds.
Notes
VariationsAlmost any veggie you have on hand can be included in this dish. Try it with bok choy, broccoli, cauliflower, spinach, arugula, bell peppers, and/or cabbage.For vegetables that you prefer lightly cooked, such as broccoli or cauliflower florets, either toss them into the pot with the noodles during the final 1 to 2 minutes of cooking, or briefly steam in the pot during Step 3. Veggies like spinach, arugula, sliced peppers, and shredded cabbage can be added raw in Step 4.Store leftover noodles in the refrigerator for up to 4 days. This recipe is not freezer friendly.