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Sesame Chili Noodles with Kale

These delicious noodles are filled with vibrant flavors and can be served hot or cold. The dish is light and packed with healthy vegetables!

Makes 5-6 servings


8 oz package of rice noodles (or ramen noodles)

4 cloves of garlic, minced

1/2 yellow onion, diced

2 tablespoons of toasted sesame oil

2 tablespoons sliced green onions (plus more, for topping)

3/4 teaspoons of red pepper flakes

1 tablespoon of soy sauce

3 tablespoons of noodle water

1 heaping tablespoon of peanut butter

1 block of firm tofu

2 small cucumbers, chopped

For the kale:

4 leaves of kale, sliced

1 tablespoon of avocado oil

Ground pepper

Salt and sesame seeds, for topping

Cook the noodles according to the directions on the packaging, drain and rinse with cold water, saving the drained water.

For the sauce, I used the pot I cooked my noodles in, but feel free to use a medium sized saucepan instead. Heat the sesame oil on medium heat, and sauté the garlic and onions. Once the onions are clear, add the green onions and pepper flakes for a minute. Remove the pan from the heat. Finally, add in the soy sauce, noodle water, and peanut butter. Mix completely until all of the ingredients are incorporated.

Now, toss the sliced pieces of kale in avocado oil and pepper. Broil on high for 4-5 minutes, or until crispy.

Drain and cut the tofu into 1/2-inch cubes. Mix together the cucumber, tofu, noodles, and sauce. Serve into bowls and top with sesame seeds, extra green onion, toasted kale, and optionally more red pepper flakes. Enjoy!


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