These Easy Ginger Tahini Noodles come together in under 20 minutes and they’re packed with tons of flavor! Edamame or tofu can be added for protein, or you can enjoy these tahini noodles just by themselves. These Tahini Noodles are great for a delicious lunch or dinner that can be easily thrown together last minute.
Why You’ll Love These Tahini Noodles!
- They’re easy to throw together – If you can find pre-cooked Asian style noodles (like the ones pictured below) this recipe only takes about 15 minutes to make!
- They’re great for dinner or lunch – Enjoy a big bowl of them for lunch, or pair with a side of egg rolls, dumplings, potstickers, soup or salad.
- The protein can be customized – If you want to add some extra protein, you can add edamame, tofu, tempeh or chickpeas. If you are a meat eater, chicken or shrimp could be added.
Ginger Tahini Noodle Recipe Ingredients and Substitutions
- Noodles – I would recommend an Asian style stir fry noodle for this recipe. You should be able to find them either pre-cooked or dry at most grocery stores, in the Asian section or refrigerated section. Spaghetti noodles will work if you can’t find anything else. I love these wheat noodles from Trader Joe’s.
- Tahini Sauce – This tahini is very similar to a peanut sauce, but I use tahini instead. The ingredients include: tahini, lime juice, soy sauce, garlic, ginger, maple syrup, rice wine vinegar, toasted sesame oil and chili sauce. There are quite a few ingredients, but hopefully you already have them in your pantry!
- Fresh Herbs – I added a bunch of thinly sliced scallions and chopped cilantro. The tahini sauce can be a little rich, so it’s nice to have some fresh herbs to help break up the richness a little and add flavor.
- Toasted Sesame Seeds – I like to add a tablespoon or two of toasted sesame seeds because they add a little crunchy texture and they pack tons of flavor. You could also use roasted peanuts or cashews for more texture.
How To Make Easy Ginger Tahini Noodles In 20 Minutes Or Less
- Start by making your tahini sauce. To a medium sized bowl, add all Ginger Tahini Sauce ingredients and mix well with a spoon or fork. Add about 1/4 – 1/2 cup room temperature water to thin the sauce out a bit. Give the sauce a quick taste and adjust ingredients as needed.
- Prepare you noodles. If cooking dried noodles, cook them according to package directions, drain, rinse under cold water and then add them back to the pot. If you are using pre-cooked noodles, heat them enough to where they can easily separate them from each other. I like to put the noodles in hot water for a couple of minutes, drain them and then transfer to a hot pan with a little bit of oil.
- I cook them in the oil for just a few minutes. Pour the tahini sauce over your warm noodles and mix until combined. You may need to add up to 1/2 cup more of water if you want a smooth tahini sauce. Tahini absorbs a lot of water, so the sauce can easily look dry if there’s not enough water. But, I actually prefer mine to be a little on the dryer side because it coats the noodles better.
- Once your sauce is to your desired consistency, remove from the heat and mix in the scallions, cilantro and toasted sesame seeds. Noodles can be eaten immediately or refrigerated and enjoyed cold or room temperature.
Tahini Noodle Recipe Frequently Asked Questions
- Is this recipe vegan? Yes!
- Can these noodles be made gluten free? Yes, just make sure to use gluten free noodles (rice noodles would be great) and gluten free soy sauce.
- Is this recipe nut free? Yes, sesame seeds are not considered nuts. If you have any questions about whether you are allergic to seeds, check with your doctor.
- Can extra protein be added to this recipe? Yes, feel free to add a side of edamame, chickpeas, tofu, tempeh, etc…
- Can veggies be added to the tahini noodles? Yes, you can add any veggies to this recipe you like. I would recommend steaming or stir frying them before adding them in.
- Should these noodles be eaten warm or cold? You can enjoy them either warm or cold. I prefer them warm, but it’s up to you.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
How To Serve Your Ginger Tahini Noodles
These noodles are great because they’re pretty filling, so they can be enjoyed for either lunch or dinner. If you want to bulk up the recipe a bit, you can add extra vegetables and/or plant based protein to your meal.
These noodles can also be served along side spring rolls, pot stickers, dumplings or any other side dish you think would go well with the Tahini Noodles.
Looking For More Easy Vegetarian Noodle Recipes?
Noodles with Cabbage and Carrots
Coconut Red Thai Curry Noodles with Vegetables
Stir Fry Noodles with Crispy Grated Tofu
Print
Easy Ginger Tahini Noodles
- Total Time: 15 minutes
- Yield: 4 1x
- Diet: Vegan
Description
These Easy Ginger Tahini Noodles come together in under 20 minutes and they’re packed with tons of flavor! Edamame or tofu can be added for protein, or you can enjoy these tahini noodles just by themselves. These Tahini Noodles are great for a delicious lunch or dinner that can be easily thrown together last minute.
Ingredients
Scale
- 21 oz pre-cooked Asian style noodles*
- 1/2 thinly sliced green onions
- 1/ cup chopped fresh cilantro
- 1–2 tablespoons toasted sesame seeds
Ginger Tahini Sauce:
- 1/3 cup tahini
- 1–2 cloves garlic, grated or minced
- 1 teaspoon freshly grated ginger
- Juice of 1 large lime, about 2 tablespoons
- 2 tablespoons soy sauce, or tamari
- 2 teaspoons pure maple syrup, or honey
- 1 teaspoon toasted sesame oil
- 1 teaspoon rice wine vinegar
- Chili paste or chili crisp, to taste (I added about 2 teaspoons of chili crisp)
- Salt, to taste
- Room temperature water, as much as needed
Instructions
- Start by making your tahini sauce. To a medium sized bowl, add all Ginger Tahini Sauce ingredients and mix well with a spoon or fork. Add about 1/4 – 1/2 cup room temperature water to thin the sauce out a bit. Give the sauce a quick taste and adjust ingredients as needed.
- Prepare you noodles. If cooking dried noodles, cook them according to package directions, drain, rinse under cold water and then add them back to the pot. If you are using pre-cooked noodles, heat them enough to where they can easily separate from each other. I like to put the noodles in hot water for a couple of minutes, drain them and then transfer to a hot pan with a little bit of oil and cook for a couple minutes until they are starting to brown.
- Pour the tahini sauce over your warm noodles and mix until combined. You may need to add up to 1/2 cup more of water if you want a smoother tahini sauce. Tahini absorbs a lot of water, so the sauce can easily look dry if there’s not enough water. But, I actually prefer mine to be a little on the dryer side because it coats the noodles better.
- Once your sauce is to your desired consistency, remove from the heat and mix in the scallions, cilantro and toasted sesame seeds. Noodles can be eaten immediately or refrigerated and enjoyed cold or room temperature.
Notes
*You can really use whatever kind of noodles you like, I just prefer the pre-cooked stir fry noodles because they taste great and make this recipe come together quickly.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Lunch, Vegan
- Method: Stovetop
- Cuisine: Asian Inspired
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