The creamiest, spicy tahini noodles! This savory noodle dish combines a creamy tahini sauce, sauteed veggies and noodles for the perfect weeknight meal.
Spicy Tahini Noodles
This spicy tahini noodle dish is made with wide lo mein noodles, a simple homemade spicy tahini sauce, and a mix of sauteed veggies. It comes together in under 30 minutes, and is the ultimate comfort food.
Tahini is one of my pantry staples that I use in so many of my recipes. It makes for the perfect creamy sauce for noodles, and adds a delicious boost of fat and protein.
This plant-based recipe is so flavorful and easy to make. You can serve it warm or cold, and top it with your favorite protein like fish or tofu.
How to make spicy tahini sauce
The tahini sauce is slightly sweet with a hint of spice. It’s so easy to make and can be used as a salad dressing too. Here’s what you’ll need:
- tahini paste– aka ground sesame seeds
- coconut aminos– or use low-sodium soy sauce
- rice vinegar
- aromatics like ginger and garlic
- maple syrup for a little sweetness
- chili garlic sauce for added spice
- coconut cream
- lime juice
I love using a wide noodle variety for this recipe, like fettuccine, wide lo-mein noodles, or rice noodles. Simply cook the pasta, saute the veggie mix until tender, then toss everything together with your blended sauce.
This dish is the perfect plant-based weeknight meal to make and serve with your favorite sides! You guys are going to love it.
What to serve with your spicy tahini noodles:
Honey Jalapeno Salmon
Firecracker Tofu
Sweet Chili Salmon Bites
Sesame Ginger Tofu
Spicy Tahini Noodles
Ingredients
- 8 oz package of wide noodles, like fettuccine or wide lo mein noodles
- 10 oz bag veggie slaw mix (cabbage, broccoli, carrots)
- 1 tbsp sesame oil
- 2 tbsp coconut aminos
- 1/4 tsp salt
Spicy Tahini Sauce
- 1/3 cup tahini
- 1/4 cup coconut aminos or low sodium soy sauce
- 2 tbsp rice vinegar
- 1 clove garlic
- 1 tsp grated ginger
- 2 tbsp coconut cream
- 1 tbsp maple syrup
- 1 tbsp lime juice
- 1 tbsp chili garlic sauce or sriracha
- Pinch of salt
- Top with: chopped scallions, cilantro, red pepper flakes
Directions
- Cook the noodles as instructed on package, I used wide lo mein noodles. Drain and set aside.
- Heat a skillet with the sesame oil, then add in the cabbage slaw with the coconut aminos and salt. Cook the veggies on medium/high heat for 4-5 minutes, stirring every minute.
- While the veggies cook, add all of your tahini sauce ingredients to a blender and blend until smooth
- Add the noodles to a large bowl with the cooked veggies and toss together with the sauce.
- Top with chopped scallions, parsley and red pepper flakes.
I made this last night for dinner and it was DELICIOUS! I left out the coconut cream but it was still so creamy and my husband and I devoured it.
I’m so glad you enjoyed it!