Tahini noodles are flavorful, creamy, and so satisfying. Like a sesame version of peanut soba, this recipe is welcome comfort food on busy weeknights. Vegan and easily made gluten-free and/or oil-free.Yield: serves 2 to 3 people; double the sauce if preparing a standard 16 oz. package of pasta
1tablespoontoasted sesame oil - omit for oil free and adjust consistency with water as needed
2tablespoonsrice vinegar
2tablespoonsmaple syrup
3tablespoonssoy sauce or tamari (GF)
2tablespoonslime juice - about 1 small lime
2clovesgarlic, minced
black pepper, optional
red pepper flakes, optional
Optional garnish:
chopped green onion
cilantro
sesame seeds or toasted cashews
Instructions
Bring a pot of lightly salted water to a boil. Cook the noodles/pasta according to package directions, and when there are about 2 minutes remaining on the timer, add the broccoli and bok choy to the pot. Stir well. When the noodles are done, drain all in a colander.
To make the sauce, combine the tahini, sesame oil, rice vinegar, and maple syrup in a bowl. Whisk until smooth (it will be thick). Add the soy sauce, lime juice, garlic, black pepper, and red pepper flakes, if using, and whisk to combine.
Return the noodles and veggies to the pot and toss with sauce. Serve warm. If desired garnish with green onion, cilantro, or sesame seeds.
Notes
Additions - to make the dish more filling, add your favorite plant-based protein, such as cooked tofu, tempeh, seitan, beans, or lentils. Store leftover noodles in an airtight container in the refrigerator for up to 5 days. Reheat on the stove or in the microwave.