Easy vegan noodles made with ginger, garlic, and tahini. Perfect for busy weeknights or anytime you want simple vegan comfort food. Double the recipe if serving more than 2 or 3 people. Leftovers taste great, too! Gluten-free and easily made oil-free and nut-free.
Cook noodles according to package directions. Drain in a colander, and briefly rinse with cool water to help prevent sticking.
In a medium-size 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 because the noodles and vegetables will dilute the flavor significantly.
While the noodles drain in a colander, add the chopped kale to the pot. Sauté over medium heat for about 1 minute.
Add the noodles, sauce, and grated carrots to the pot. Stir to combine.
Serve warm topped with green onion, lime wedges, and sesame seeds.
Ideas and Options
Almost 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 would 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 them in the pot during Step 3. Veggies such as 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.