Easy Creamy Tahini Noodles

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!

Course dinner, lunch, Main Course

Cuisine Asian, Gluten-Free, Vegan

Keyword 10 minute lunch, 10 minute meal, tahini noodles, tahini pasta

Prep Time 10

Total Time 10

Servings servings

Calories 356kcal

Author Rachel Conners

Ingredients

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 onions, to garnish

Instructions

Cook the noodles according to package instructions – this is definitely quickest to make if you can find soakable rice noodles and cover them with hot water while you make the sauce.
4 oz. rice noodles
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.
⅓ cup tahini, 1 clove garlic, 2 tablespoons tamari or soy sauce, 2 teaspoons toasted sesame oil, 1 teaspoon honey or maple syrup, 1 teaspoon chili crisp, 2 tablespoons rice vinegar, Hot water
Toss in the drained noodles and mix to combine. Garnish with chili crisp, sesame seeds, green onions, and/or lime juice. Enjoy!!
Chili crisp

Nutrition