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
