Asian Tahini Noodles (Vegan & Gluten-free)
I made this dish as part of my 5 Ways to Use Tahini video because to me, tahini is way more than just an ingredient in hummus.
Tahini is a staple in my kitchen and I add it to everything from porridge for extra creaminess, granola, cookies, cheesecake, snacks, ice cream, side dishes and savoury dishes like in this Asian tahini noodles dish.
I’m a big fan of Asian food – Japanese, Thai, Korean, Vietnamese…all of them! It’s probably my favourite type of cuisine, after Middle Eastern of course!
I love making this kind of dish at home because it’s so quick and easy to make. I’m the type of person that goes from not being hungry at all, to starving within 30 minutes! When I’m not hungry I don’t feel as inspired in the kitchen, but when I start feeling hungry I don’t have the patience to make a meal that will take too much time. I realise that’s a bad combination for a food blogger!
With around 13g protein per serving and only around 315 calories – this Asian tahini noodles recipes is high in B vitamins, copper, manganese, phosphorus, selenium, zinc and has good amounts of magnesium, iron, vitamin K and fibre.
I always have rice noodles in my pantry. They’re cheap and only take 5 minutes to cook! I also make sure I have frozen edamame beans when I need an easy way to add some extra protein and omega-3 to meals!
Next time you’re in need of a quick lunch or dinner idea, try this recipe. The tahini adds so much richness as well as some calcium, iron and zinc. Oh, and it tastes SO GOOD! 😀
- 135g rice noodles, cooked according to pack instructions
- 2 tbsp coconut oil
- 2 spring onione, chopped
- 2 garlic cloves, crushed
- 1 tbsp grated ginger
- 1 red chilli
- 200g mushrooms
- 200g frozen edamame beans
- 4 tbsp tahini
- 3-4 tbsp tamari
- Juice of 2 limes
- Drizzle of maple syrup
- Topping - fresh coriander, more chilli and spring onion
- WATCH THE VIDEO ABOVE FOR INSTRUCTIONS
- Heat the coconut oil in a frying pan over a medium heat.
- Add the ginger and garlic. Cook for a minute then mix in the chilli.
- Add mushrooms and cook for 3-5 minutes.
- In a large pan, add the cooked rice noodles and top with the mushroom mixture and cooked edamame beans.
- Mix in the tahini, tamari, lime juice and maple syrup.
- Serve with fresh coriander and top with more chilli and chopped spring onion.
- Nutritional information (estimated per serving)
- Calories: 315 kcal
- Protein: 13.7g
- Fat: 11.2g
- Carbs: 42.9g
- Fibre: 5.3g
Tahini <3 I never use tahini in my homemade hummuses, but I use it in EVERYTHING else! It really is a staple in the kitchen though! I don't know what I'd do without a jar always in the fridge!
This sounds so good! *-* I can’t wait to try it out! (Off to gather the ingredients! 😛 )
Gahhhh your photos are always so bright and bold, I love it! This looks like one of those way-better-than-takeout bowls, I love all things savory like this. I’ve been eating rice noodles and veg daily lately, usually with just a store-bought sauce but this will be perfect in place of that! And I love the “WATCH THE VIDEO ABOVE FOR INSTRUCTIONS” line, it does feel redundant sometimes writing it all out again when you just showed it step by step 😀
I just love the flavour and colour…green simply makes everything better :-))
I just started using tahini not too long ago, but have yet to use them in a dish like this! Brilliant idea 🙂
These look divine!!! Will def have to try it!
Tahini noodles look so amazing, Nadia. And these bright and beautiful photos are making me drool.
Wow I need to use my tahini more! I’ve only used it for hummus and salad dressing! This looks yummy 🙂
I’m actually not sure which I love the most, your recipes or your photos, Nadia! My tummy is really rumbling now!
Forgot to say that your video is perfect too!