Cold Sesame Noodles with Kale & Shiitakes is a vibrant dish that balances creamy richness with fresh, earthy flavors. The silky noodles are coated in a luscious sesame sauce, while tender kale and umami-packed shiitakes add satisfying texture. Each bite offers a delightful contrast of nutty, savory, and slightly sweet notes, making it a perfect meal for any season. Ready in just 30 minutes, this recipe is as quick as it is delicious.
This dish is a feast for the senses, with the aroma of toasted sesame mingling with the freshness of greens. The kale stays crisp, adding a refreshing crunch, while the shiitakes bring a meaty depth that complements the smooth noodles. It’s a wholesome, flavor-packed meal that’s both nourishing and indulgent, ideal for busy weeknights or leisurely lunches.
Fresh & Flavorful Ingredients
- 4-6 ounces noodles (brown rice noodles recommended, but any noodle works)
- A few cups sliced shiitake mushrooms (about 2 cups)
- 2 cups chopped kale (massaged for tenderness; see notes)
- 1 cup thinly sliced cabbage (green or purple)
- 3 small carrots, chopped into matchsticks
- A few radishes, thinly sliced (about 3-4)
- ¼ cup chopped scallions (green onions)
- A few tablespoons sesame seeds (for garnish)
- ½ package extra firm tofu, chopped into cubes
- For the dressing:
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 2 teaspoons grated ginger
- 2 teaspoons soy sauce (use tamari for gluten-free)
- 1 teaspoon sriracha (optional, for heat)
Simple Step-by-Step Instructions
- Prepare the dressing: In a small bowl, whisk together toasted sesame oil, rice vinegar, lime juice, grated ginger, soy sauce, and sriracha (if using). Set aside.
- Cook the shiitakes: Preheat oven to 350°F. Toss sliced mushrooms with a glug of olive oil and a pinch of salt. Spread on a baking sheet and bake for 25 minutes, or until crisp and slightly charred. Alternatively, cook in a pan with a little oil and salt or soy sauce for 10-15 minutes, stirring occasionally.
- Cook the noodles: Boil noodles according to package instructions. Drain and rinse under cold water to stop cooking.
- Assemble the salad: In a large bowl, combine noodles, massaged kale, cabbage, carrots, radishes, baked shiitakes, and tofu. Toss with most of the dressing. Let sit for 10-15 minutes to marinate.
- Finish and serve: Sprinkle sesame seeds over the salad. Taste and adjust seasoning, adding more dressing, soy sauce, lime juice, or sriracha as desired. Serve chilled or at room temperature. Store leftovers in the fridge for up to 3 days.
Customize Your Noodles with Sauce & Toppings
Feel free to get creative with the dressing! Add a teaspoon of honey or maple syrup for a touch of sweetness, or swap the sriracha for chili garlic sauce for a different kick. For toppings, try crushed peanuts, crispy fried shallots, or a sprinkle of furikake for extra umami. Pro tip: If you’re a fan of spice, drizzle some chili oil over the finished dish for an extra layer of flavor.
Perfect Pairings for Serving
These cold sesame noodles are a meal on their own, but they pair beautifully with other dishes. Serve alongside a light miso soup or a refreshing cucumber salad for a complete Asian-inspired meal. If you’re hosting, add a platter of spring rolls or dumplings for a crowd-pleasing spread. Don’t forget to garnish with extra scallions and sesame seeds for a pop of color!
Storage & Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors will deepen as they marinate, making it even more delicious the next day. If the noodles seem dry, add a splash of water or a drizzle of sesame oil before reheating. Note: This dish is best enjoyed cold or at room temperature, so no need to heat it up unless you prefer it warm.
Quick Time-Saving Tips
To save time, prep your veggies and dressing the night before. You can also use pre-sliced mushrooms or a bag of coleslaw mix instead of chopping cabbage and carrots. Bonus tip: If you’re short on time, skip baking the shiitakes and sauté them in a pan—they’ll still be delicious and ready in half the time!
Recipe Variations to Try
Swap the brown rice noodles for soba, udon, or even spaghetti if that’s what you have on hand. For a protein boost, replace tofu with shredded chicken, edamame, or a fried egg. If kale isn’t your thing, try spinach or arugula instead. Experiment and make it your own!
Cold Sesame Noodles w/ Kale & Shiitakes
Ingredients
noodles
- 4-6 ounces noodles (I used these brown rice noodles)
vegetables
- a few cups sliced shiitake mushrooms
- 2 cups chopped kale, massaged see notes below
- 1 cup thinly sliced cabbage
- 3 small carrots, chopped into matchsticks
- a few radishes, thinly sliced
- ¼ chopped scallions
- a few tablespoons sesame seeds
- ½ package extra firm tofu, chopped into cubes
dressing
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 2 teaspoons grated ginger
- 2 teaspoons soy sauce (tamari if gluten free)
- 1 teaspoon sriracha (optional)
Instructions
- Whisk the dressing ingredients together.
- Cook your shiitakes: I baked mine in the oven – slice and toss with a good glug of olive oil and some salt. Bake in a 350 degree oven until crisp and slightly charred (about 25 minutes). Alternatively, you could cook them down in a pan with a little bit of oil & salt or soy sauce, about 10-15 minutes. Stir only occasionally.
- Cook the noodles according to package directions. Drain and rinse in cold water.
- Place the noodles in a large bowl and toss with the kale, cabbage, carrots, radishes, shiitakes, and toss with most of the dressing. (Let it all sit and marinate for a while while you clean up the kitchen).
- Add sesame seeds, then taste and adjust. Add more dressing, soy sauce, lime and/or sriracha to your liking.
- Serve chilled or at room temp. Store leftovers in the fridge. Pack in to-go containers and bring to work.