These Spicy Sesame Noodles take just 25 minutes to make and are so tasty! Spaghetti squash is coated in a delicious 6 ingredient sauce that creamy, spicy and packed with umami. This sesame noodle dish is Paleo, Whole30, Low Carb, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet.

Spicy Sesame Noodles

WHY YOU WILL LOVE THESE SPICY SESAME NOODLES 

  • The noodles are super saucy and so delicious! It’s an incredibly flavourful dish packed with creamy, salty, spicy and umami flavours
  • Start to finish it takes less than 30 minutes so it’s perfect for weeknight dinner! 
  • The recipe is incredibly adaptable, you can add in more veggies or chicken or shrimp too!
  • It’s Whole30, Paleo, Grain Free, Gluten Free, Dairy Free and Low Carb too!

 

Spicy Sesame Noodles

WHAT’S IN THE SAUCE? 

This sauce contains just a handful of ingredients but is to tasty!

  • Tahini: tahini is made from ground sesame seeds and has a creamy consistency and slightly nutty taste. If you don’t have tahini you could substitute cashew butter
  • Tomato Paste: this makes the sauce thick
  • Coconut Aminos: feel free to substitute coconut aminos for soy sauce or tamari (gluten free soy sauce)
  • Honey: it’s used as a sweetener in these sesame noodles. If you are doing a Whole30 substitute the honey for 2 medjool dates. If using dates place all of the sauce ingredients in a blender and blend until completely smooth. 
  • Sesame Oil: If you don’t have sesame oil, olive oil can be used in it’s place
  • Garlic: use fresh rather than jarred garlic 
  • Korean Chili Powder (see details below)

 

 

WHAT IS KOREAN CHILI POWDER? 

Gochugaru, which in English can also be known as Korean chili powder is a bright red chili powder that has slightly smoky yet sweet flavour. It is used in a lot of Korean cooking and can be found in everything from kimchi to stews. Compared to the chili powder most commonly found in stores here in North America, gochugaru has a much milder spice level. Gochugaru can be bought as a powder or as chili flakes and I have personally found that both would work in this recipe. 

 

WHAT CAN I USE IN PLACE OF KOREAN CHILI POWDER? 

If possible, I would recommend trying to source Korean chili powder for this Korean Fried Chicken dish. It can be found in most Asian markets or alternatively can also be bought online (Amazon to the rescue!). The korean chili powder can be substituted for 1 1/2 tsp chipotle powder + 1/2 tsp cayenne powder. 

 

WHAT CAN I USE IN PLACE OF KALE? 

I like using curly kale in these Spicy Sesame Noodles but there are lots of other veggies that would also work. Spinach, broccoli rabe (rapini), bok choy, napa cabbage or swiss chard. If you prefer a chunkier vegetable, broccoli, broccolini, asparagus or shiitake mushrooms would all be a great addition.  

 

COULD I ADD A PROTEIN TO THESE SPICY SESAME NOODLES? 

Definitely! While I find these noodles filling on their own, you can add in protein if you are feeling extra hungry. Shredded chicken or shrimp would both be delicious in this dish. 

 

 

Whole30 Spicy Sesame Noodles

METHODS FOR COOKING SPAGHETTI SQUASH 

I am a big rarely use it in weeknights meal due to how long it takes to cook in the oven. I only recently discovered that spaghetti squash can be cooked in just 10 minutes in the microwave and it’s been a game changer! 

  1. If you have a microwave I would highly recommend cooking spaghetti squash to save time. Simply prick the spaghetti squash all over with a fork and then microwave it for 3 minutes to soften it and make it easier to cut through. After 3 minutes cut the spaghetti squash in half lengthwise and then scoop out all of the seeds. Place the two halves back into the microwave cut side up and cook for a further 7-8 minutes until tender. 
  2. If you prefer to cook spaghetti squash in the oven, preheat it to 400 degrees fahrenheit. Cut the spaghetti squash in half, scoop out the seeds, place it cut side down on a baking sheet and bake for 35 minutes until tender.

 

Paleo Spicy Sesame Noodles

CAN I MAKE THESE SESAME NOODLES IN ADVANCE? 

The spaghetti squash can be cooked and the sauce made up to 3 days in advance. If preparing this dish in advance I would keep the spaghetti squash and sauce separate in the fridge and only combine them in a skillet on medium heat an hour before serving. 

 

WHAT ABOUT LEFTOVERS? 

Leftovers will last for up to 3 days in the fridge and can be reheated in the microwave or in a skillet. If the spaghetti squash becomes too clumpy and dried out, add a splash of coconut aminos to help loosen them up and add moisture to the dish. 

 

Spicy Sesame Noodles

Other spaghetti squash recipes that you might enjoy…


If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Spicy Sesame Noodles

Every Last Bite
These Spicy Sesame Noodles take just 25 minutes to make and are so tasty! Spaghetti squash is coated in a delicious 6 ingredient sauce that creamy, spicy and packed with umami.
4 from 4 votes
Prep Time 8 mins
Cook Time 12 mins
Total Time 20 mins
Diets Dairy Free, Gluten Free, Grain Free, Paleo, Specific Carbohydrate Diet Legal, Vegan, Vegetarian, Whole30
Servings 2

Ingredients
  

  • 1 large spaghetti squash (5 cups cooked)
  • 2 tbsp tahini
  • 2 tbsp tomato paste
  • 3 tbsp coconut aminos
  • 1 tbsp honey (or 2 medjool dates)
  • 3 cloves garlic
  • 2 tsp sesame oil
  • 2 tsp korean chili powder
  • 1 tsp sesame oil
  • 4 cups shredded curly kale
  • 1/2 tsp salt
  • 1/4 cup water
  • 1 tbsp sesame seeds

Instructions
 

  • Prick the spaghetti squash all over with a fork and then place it in the microwave and cook for 3 minutes. After 3 minutes the spaghetti squash will be tender enough to cut in half. Cut it in half, scoop out the seeds and then return both halves to the microwave cut side up to cook for 7-8 more minutes until tender. Once the spaghetti squash is tender, run the fork gently over the inside to break it into strands.
  • While the spaghetti squash is cooking, in a blender combine the tahini, tomato paste, coconut aminos, garlic, honey (or dates), 2 tsp sesame oil and korean chili powder and blend until smooth.
  • Heat 1 tsp sesame oil in a large skillet on medium high heat. Add in the shredded kale, generously salt it and then leave it to cook for approximately 2-3 minutes until the kale has wilted.
  • Once the kale has wilted add in the sauce and stir together. Add in the water to thin out the thick sauce (you may need to add more water if the sauce is still too thick). Once the sauce is warm, add in the spaghetti squash and toss it with tongs to ensure all of the spaghetti squash noodles are well coated.
  • Once the spaghetti squash is warmed through, garnish with sesame seeds and serve.
Tried this recipe?Leave a comment below and let us know how it was!