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Tahini Sauce Noodles with Brussel Sprouts, Kale & Mushrooms (Vegan, Gluten, Grain Free & Low Carb) In a round bowl topped with chopped almonds. Shown from front.
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Tahini Sauce Noodles with Brussel Sprouts, Kale & Mushrooms (Vegan & Gluten Free)

This is a delicous, tasty and easy tahini sauce noodle dish
Course Main Course, Main Dish
Cuisine Asian
Keyword Easy, Gluten-Free, Low Carb, Quick, Vegan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2

Ingredients

  • 2 servings Noodles of your choice (I used shirataki noodles)
  • 8 Brussel sprouts divided in quarters
  • 3-4 stems Kale stem removed and divided into smaller pieces
  • 1 Scallion sliced
  • 1 Garlic clove minced
  • 1/2-1 Red chili (optional) minced
  • Sesame oil, to fry
  • 1/2 tbsp Sesame seeds (optional)
  • 5 tbsp Tahini
  • 2 tbsp Lemon juice
  • 2 tbsp Tamari or soya sauce
  • 2 tbsp Rice vinegar (can be replaced by white wine vinegar)
  • 1-2 tbsp Water (to thin if needed)
  • Almonds, to top roughly chopped
  • Cilantro, to top

Instructions

  • Combine the tahini, fresh lemon juice, tamari and rice vinegar in a small bowl and whisk until combined. Add some water if needed.
  • Preheat a nonstick pan over medium/high heat.
  • Add the brussle sprouts, kale and scallions and some water to the pan and let the vegetables sauté until the water has evaporated.
  • Meanwhile cook the noodles (unless using shirataki noodles).
  • Lower the heat to medium and drizzle some sesame oil in the pan.
  • Add the minced garlic and red chili (if using) and stir together with the rest of the vegetables. Let it fry for a few minutes.
  • Add the noodles, sesame seeds (if using) and tahini sauce and stir together.
  • Cook until everything is warm.
  • Place the noodles in a bowl.
  • Top with roughly chopped almonda and cilantro.