These Easy Creamy Tahini Noodles come together in less than 10 minutes and are made with all pantry ingredients. Perfect when you need a quick & easy vegan meal for lunch or dinner. Serves 2 people & easy to double!

A little while back I posted these amazing 5-minute creamy peanut noodles and so many of you loved them. I’ve been making them on repeat, and one day I decided to switch it up a little with a tahini version. I tossed into some different flavors and the result was this new and equally amazing tahini noodle recipe.

I’m obsessed with all things tahini: this True Food Kitchen tahini cauliflower copycat recipe is an all-time favorite, I can never get enough of these crispy smashed potatoes with miso tahini sauce, and I literally drool over these tahini cauliflower steaks. The next tahini obsession is most certainly these scrumptious vegan tahini noodles.

This recipe is ready in just 10 minutes and it’s super filling and easy to customize. Toss in your favorite veggies (I love adding edamame to this) or top with your favorite protein (sautéed tofu is so yum). It’s so great on it’s own, or serve with this cucumber cabbage salad with miso sesame dressing for a delicious and well-rounded meal.

It makes for a perfect easy 10-minute lunch or a delicious simple vegan dinner. Let’s make it!

Ingredients for tahini pasta sauce:

  • Tahini: a smooth, creamy tahini that isn’t too bitter is best for this recipe.
  • Garlic: fresh garlic is always the preference!
  • Tamari: you can use soy sauce if not gluten-free, or use coconut aminos to keep it soy-free.
  • Toasted Sesame Oil: regular sesame oil works, but I love the depth of flavor the toasted version brings to this recipe.
  • Honey: use maple syrup, agave, or a little cane sugar to keep this vegan.
  • Chili Crisp: you can also use hot sauce or chili flakes for heat.
  • Rice Wine Vinegar: lime juice also works well here.

For the garnish…I love using a combination of chili crisp, sesame seeds, and green onions!

How to make tahini noodles

Bring water to a boil and pour over the dry noodles to rehydrate while you make the sauce.

In a bowl, whisk together all of the sauce ingredients. It may seem thick – if it does, add hot water 1 tablespoon at a time until a thick but pourable consistency is reached.

When the noodles are softened, add them to the tahini sauce and toss to combine and coat. Taste and add any other seasonings as desired.

Plate and garnish with green onions & sesame seeds, then devour!

These tahini noodles are perfect for meatless Monday or to add to your weekly vegan meal plan! They’re absolutely perfect for when you need something quick to throw together in a flash.

Customize your tahini noodles with…

  • Adding your favorite protein: I love adding crispy tofu or tempeh, or shelled edamame for a super easy addition.
  • Add your favorite veggies: steamed or sautéed broccoli or bok choi, bell peppers, carrots, and snow peas all make fantastic additions.
  • Amp up the spices: add in extra chili for some more spice, or amp it up with extra garlic and ginger.

If you like this noodle recipe, you’ll love these favorites:

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Easy Creamy Tahini Noodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings
  • Category: Dinner
  • Method: Soaking
  • Cuisine: Asian
  • Diet: Vegan


These Easy Creamy Tahini Noodles come together in less than 10 minutes and are made with all pantry ingredients. Perfect when you need a quick & easy vegan meal for lunch or dinner. Yields 2 servings!


  • 4 oz. rice noodles (I recommend the kind that cook in a few minutes when soaked in boiling water like these or these)
  • ⅓ cup tahini
  • 1 clove garlic, grated or minced
  • 2 tablespoons tamari or soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon chili crisp, or more to taste
  • 2 tablespoons rice vinegar
  • Hot water, to get sauce to the right consistency
  • Chili crisp, sesame seeds, + green onionsto garnish


  1. Cook the noodles according to package instructions – this is definitely quickest to make if you can find soakable rice noodles (like these rice noodles that I used or these maifun noodles that cook even more quickly) and cover them with hot water while you make the sauce.
  2. In a bowl, whisk together the tahini, garlic, Tamari, sesame oil, honey, chili crisp, and rice vinegar. If it seems too thick, add a little bit of hot water, about a tablespoon at a time, and whisk again, adding more water until your desired consistency is reached. It should be pretty thick but drizzly and pourable.
  3. Toss in the drained noodles and mix to combine. Garnish with chili crisp, sesame seeds, green onions, and/or lime juice. Enjoy!!

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