Tahini noodles Cathy’s Vegan Kitchen

Tahini noodles Can be served hot or cold. Full of vegetables and rice noodles with a light tahini sauce, this tahini noodle recipe is a great, gluten-free, oil-free noodle bowl you’ll love. Dinner in 30 minutes or less!

Tahini noodles in a bowl on the counter

Light yet satisfying tahini noodles are your 30-minute-or-less dinner answer. Despite the rush, I want a quality meal despite the limited time. Delicious and satisfying, this Asian tahini noodle bowl is packed with vegetables and a light Asian tahini dressing. And this tahini noodle recipe can be made a day ahead for even faster delivery.


You can customize the tahini noodle bowl based on what you have in your refrigerator or what you want.

I’ve got purple and white cabbage, green onions, leftover peeled edamame, red peppers and other veggies in my refrigerator.

So, I used up my extra veggies and dressed them up for dinner from start to finish.

Tahini Noodles Recipe Ingredients

Tahini Noodle Ingredients: Red cabbage, red pepper, broccoli, jalapeño, green onion, cabbage and purple cabbage, chopped on a cutting board.
  • Rice Noodles: I love Thai Kitchen Rice Noodles The best. You can choose wide noodles or thin noodles, which are oil-free and gluten-free.
  • Broccoli Flower: I love broccoli in bowls because it absorbs any sauce like a sponge. Broccoli always retains heat if your dish is spicy.
  • Red Cabbage: Although called red cabbage, purple is my favorite way to add color and crunch to a recipe.
  • Green Barrier Copy: I like to use green cabbage, which looks white, or napa cabbage for a more subtle addition to the bowl.
  • Carrots: I shredded my carrots instead of chopping them, so they have a cabbage texture.
  • Red Chilli Bell: Red bell peppers add vibrant red color and sweet flavor to the dish. I diced red bell peppers for texture similar to cabbage and carrots.
  • Scallions: I love green onions because they are mild but add a unique addition to the bowl. Finally add the greens too.
  • Jalapeño: Be sure to use gloves when handling jalapeños. Jalapenos are very mild if the seeds and veins are removed. However, if you like it spicy, add a few seeds to heat things up.
  • Mame- gola edamame: Shelled edamame can be found in the refrigerated produce section or in the freezer section. I always buy their shells to save myself some time.
  • Fresh coriander leaves: I love cilantro, but if you get a soapy taste when you eat cilantro, substitute Thai basil for this recipe.
  • peanuts: Peanuts add a crunch and a salty element to noodle dishes.
  • sesame seeds: Sesame seeds are a good source of healthy fats, protein, B vitamins, minerals, fiber, antioxidants and other beneficial plant compounds. Just a sprinkle will do.

Substitute ingredients in the tahini noodles recipe

  • Any noodles work well with this recipe.
  • Although rice noodles are already gluten-free, choose other gluten-free pastas as alternative noodle options.
  • Opt for green or yellow peppers instead of red bell peppers.
  • If you don’t like spice, skip the jalapeño, or if you want spice, consider adding a few seeds to heat it up.
  • Choose cashews to replace the peanuts, or skip the peanuts altogether for a nut-free version.
  • Add any vegetables you like.
  • Thai basil is excellent with this flavor.
  • You can replace the carrot ginger dressing with a nut-free, sesame-free dressing.

How to Prepare Rice Noodles

Rinse and cool the rice noodles in a colander in the sink.

Rice noodles The noodles are made from rice, so they are naturally gluten-free.

The main ingredients, for example, are rice flour and water.

The rice noodles are delicious, but they cook in 4-6 minutes depending on how you like them. Furthermore, the rice noodles absorb the dressing flavors and retain their texture regardless of the advance dressing.

Another great tip for cooking rice noodles is that it only takes 4-6 minutes to boil; You can also cook vegetables like broccoli in the same pot at the same time.

How to make noodle bowls

All ingredients are a bowl of sin on the counter

To satisfy my Asian food cravings, I focused on making delicious, slightly spicy, sweet, crunchy, and healthy tahini noodles. With this in mind, tahini sauce combines savory and sweet flavors in beautiful harmony.

Although I’m usually a savory girl, I like it a little sweet. So I always add more red pepper flakes or ask for extra spice at our local Asian restaurant.

Tahini noodles not only make a fantastic dinner, but if you’re smart, you make enough for lunch the next day.

The longer it marinates in the dressing, the more delicious the vegan Thai tahini noodle bowl tastes.

Tahini sauce ingredients

Asian tahini sauce was poured over counter tahini noodle recipe ingredients.

Despite my usual miso tahini or Thai peanut dressing, I used tahini differently for this tahini noodle recipe. Tahini, a paste made from pureed sesame seeds, is similar to almond butter or peanut butter but milder in flavor.

Although tahini is often used in Middle Eastern dishes such as hummus in edamame, tahini is a versatile ingredient because it enhances the flavor of other dressing ingredients.

Although the main ingredient, tahini serves as the creamy base for the roasted sesame-flavored dressing.

  • tahini: Tahini may look like peanut butter, but it doesn’t taste like it. Tahini is not as sweet as most nut butters; The almond flavor is strong and earthy and can be a little bitter.
  • fresh ginger: Whenever possible, I recommend using fresh powdered ginger. Also available in paste.
  • Garlic: Again, fresh garlic is always preferred over pickled or dried.
  • Rice wine vinegar: Rice wine vinegar has a sweet flavor and works well with tahini to balance the flavor.
  • Lemon juice: Fresh lime juice is always best, but bottled lime juice works in a pinch.
  • Low sodium soy sauce: I recommend a low-sodium version because tahini also contains sodium
  • Crushed red chili flakes: Red pepper flakes to give the dressing a little kick. If you don’t like spices, skip this ingredient.
  • Maple syrup: Maple syrup makes the dressing a little sweeter
  • Water: Water is used to thin the dressing
  • Sea salt: A small pinch of salt brings out the flavor of the dressing.
  • Chilli to taste: I prefer fresh chilies whenever possible.

Substitute tahini sauce

  • Choose almond butter or another nut butter instead of tahini.
  • Ginger paste is closer to fresh ginger than powder.
  • Mirin is a good alternative to rice vinegar, and champagne vinegar also has a milder and sweeter profile.
  • Date syrup or agave work well in place of maple syrup.
  • If you don’t have red pepper flakes, consider adding a pinch of red pepper.
  • Choose Tamari or Coconut Aminos to replace soy sauce with a gluten-free alternative.

How to assemble the bowl

Tahini noodles in a bowl on the counter with a garnish of peanuts

Add extra flavor to tahini noodles before serving. For example, serve peanuts, wasabi peas, sriracha peas And extra red pepper flakes on the side. Also, adding more coriander leaves is also an option.

Recipe FAQs

What is tahini used in cooking?

Tahini, sometimes called tahina, is a ground sesame butter or paste traditionally used in Middle Eastern cooking. It takes a fancy twist in dips like hummus and baba ghanush, drizzled on falafel sandwiches, or made into a tahini-lemon-garlic sauce with vegetables or other vegetarian dishes.

How does tahini taste?

Tahini is not as sweet as most nut butters; The almond flavor is strong and earthy and can be a little bitter. If the bitterness is strong, the batch is old or expired.

What happens when cooking tahini?

Stirring a tablespoon or two of tahini into a stewed vegetable dish can add a hint of toasted sesame flavor and a lovely and subtle creaminess.


  • When making a dressing with tahini, add the tahini to the blender last so it doesn’t stick to the bottom of the blender. It tends to be thick and sticky.
  • Transfer the rice noodles to a colander and rinse in cold water so they cool quickly if you plan to eat them cold. However, if you plan to eat them hot, transfer them immediately to a bowl to toss with the other ingredients once the noodles are dry.
  • Add different vegetables of your choice.
  • Stir-fry vegetables or serve raw over noodles.
  • For a gluten-free option, choose tamari instead of soy in the dressing.
  • Save some of the dressing for those who want to add a little extra.
  • For those who like this dish a little spicy, I like to serve it with a shaker of red pepper flakes.
Two bowls of tahini noodles on the counter

So, try this tahini noodle recipe for a quick and easy meal! This quick and easy dinner is a family favorite.

Recommended Asian Recipes

If you like this tahini noodle recipe, give us a 5-star review and comment below. We want to hear from you!

📖 Recipe

Asian Tahini Noodle Bowl

Tahini noodles

Cathy Carmichael

Within 30 minutes, tahini noodles can be served hot or cold. Filled with vegetables and rice noodles with a light tahini sauce, this tahini noodle bowl is a great, gluten-free, oil-free noodle bowl you’ll love.

Q. Time 10 minutes

cooking time 20 minutes

total time 30 minutes

course entry

cuisine the asian

serving 4 serving

calories 784 kcal


Sauce to marinate the tofu if adding tofu to the recipe



  • Chop and julienne vegetables; Without the broccoli florets
  • Place the vegetables except the broccoli in a large bowl

  • Cook and shell edamame (I used mame; already shell edamame); Keep aside to cool.

Cook the noodles/broccoli

  • In a large pot, fill ¾ full of water; Add little salt.

  • Bring to a boil.

  • Add rice noodles and broccoli.

  • Boil for 4-6 minutes.

  • Drain using a colander and run cold water over the noodles and broccoli until cool.

  • Shake again to drain.

  • Add the noodles and broccoli to the bowl with the vegetables.

  • Pour the sauce over the noodles/vegetables and toss.

  • * This salad can be made up to 1 day ahead, garnished.


  • Serve the salad in individual bowls.

  • Add cilantro, almonds, or any addition on top.

  • Serve with chopsticks or fork.


  • Prepare this salad up to 1 day in advance.
  • For best flavor, strain the noodles and allow them to cool in the refrigerator.
  • While making the dressing, add the tahini to the blender so it doesn’t stick to the base.
  • If you don’t like the taste of cilantro, Thai basil is lovely with this flavor.
  • If this dish is eaten warm or hot, stir-fry all the vegetables while cooking the noodles. Then toss everything together when the noodles are dry.
  • I love this dish with fried tofu.
  • Substitute almond butter for tahini, or try carrot ginger dressing for a nut-free option.


Worship: 4gCalories: 784kcalSugars: 100gProtein: 24gFat: 1gPolyunsaturated Fats: 1gTrans fats: 0.003gSodium: 453mgPotassium: 1099mgFiber: 11gSugar: 25gVitamin A: 9357IUVitamin C: 99mgCalcium: 271mgIron: 6mg

Source link