Friday, September 11, 2020



This recipe demonstrates a convenient way to boil pasta and a green vegetable together in a pot to create a colorful entree.



  • 8 oz Vermicelli Noodles or brown rice noodles for gluten free

For the sauce:

  • 1 Tbsp Water
  • 1 tbsp Lemon Juice
  • 2 Tbsp Sesame Tahini
  • 1 Tbsp Soy Sauce or Tamari

For the veggies:

  • 1/2 small Red Onion sliced thin
  • 6 Brussels Sprouts sliced thin
  • 1 cup Dino Kale sliced thin
  • 2 Tbsp Sliced Almonds
  • 1 Tbsp Sesame Seeds
  • 2 Tbsp Sesame Oil



  1. Cook noodles according to package instructions, rinse quickly under lukewarm water to stop them cooking, drain, and set aside.

For the sauce:

  1. In a small bowl, whisk together tahini, lemon, water, and tamari, set aside.

For the toppings:

  1. Preheat a nonstick skillet over med-high heat.
  2. Add the sesame seeds and almonds.
  3. Toast until fragrant and lightly browned, stirring constantly (2-3 min).
  4. Transfer to a plate; set aside to cool.

For the sesame noodles:

  1. Heat avocado oil and sesame oil in a nonstick skillet over medium-high heat.
  2. Add brussels sprouts and red onion, saute until tender, stirring as needed (3-5 min).
  3. Stir in kale, saute until tender (2-3 minutes).
  4. Stir in cooked noodles, continuing to heat until warmed through, stirring as needed.
  5. Drizzle tahini sauce over veggies and noodles; heat until warmed through, stirring as needed. Enjoy yor cooking!