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My Creamy Tahini Noodles are a plant-based delight elevated with the addition of garlic, lemon, and a variety of optional fresh vegetables. These noodles are a versatile and nourishing meal for any occasion.
Tahini is a spread that is from toasted hulled sesame seeds – it does not contain any peanuts, but has a toasted peanut like flavor and is a great peanut butter substitute! Tahini is popular in the Middle East, Caucuses (we had the best tahini I’ve ever had in Yerevan Armenia), and Mediterranean countries – but it is popular everywhere and easy to find at most grocery stores.
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Make Creamy Sesame Tahini Noodles
This tahini dish comes together quickly, making it a perfect weeknight staple for those seeking a satisfying, plant-based option without the hassle of extensive cleanup.
Vegan Tahini Noodle Ingredients
Firsty assemble the following ingredients:
- Grapeseed, peanut, or canola oil (1 tbsp) – Grapeseed oil provides a light, neutral base for sautéing, allowing the natural flavors of the other ingredients to shine through.
- Onion (1) – Onion adds a foundational savory depth and slight sweetness that enhances the overall flavor profile of the dish.
- Shallot (1) – Shallot contributes a delicate, mild flavor that bridges the gap between garlic’s pungency and onion’s sweetness, adding complexity to the sauce.
- Bell pepper (1) – Bell pepper introduces a crisp, sweet element that contrasts nicely with the creamy sauce, adding both color and a fresh, vegetal flavor.
- Zucchini (1) – Zucchini brings a mild, earthy flavor and a tender texture, absorbing the sauce well and adding nutritional value.
- Shiitake mushrooms (12 oz) – Shiitake mushrooms offer a rich, umami depth and meaty texture, enhancing the dish’s savory notes.
- Precooked stir fry noodles (7 oz) – Stir fry noodles provide a chewy, satisfying base, their substantial texture ideally suited to holding the creamy tahini sauce.
- Mirin or rice wine (2 tbsp) – Mirin adds a subtle sweetness and a hint of acidity, helping to balance the savory and nutty flavors of the sauce.
- Soy sauce (2 tbsp) – Soy sauce infuses the dish with umami and a salty depth, grounding the sauce with its robust flavor.
- Tahini (2 tbsp) – Tahini is the star ingredient, lending a creamy consistency and a nutty, slightly bitter taste that serves as the backbone of the sauce.
- Chili paste (1-2 tsp) – Chili paste injects a vibrant heat and complexity, offering an adjustable spice level to suit individual tastes.
- Sesame seeds and green onions – these optional garnished add a bite and bit of freshness.
Steps to Make Tahini Flavored Noodles
Once you have assembled the ingredient use this method:
Heat oil in wok. In a large, heavy skillet, heat oil on medium high.
Cook Veggies. Add onion and shallot, tossing to prevent burning. After 2 minutes on high, onion and shallot should be lightly browned. Add peppers, zucchini, mushrooms, stir on high heat and lightly brown.
Add noodles. Add noodles to pan, toss. Add sauce and stir. Stir in tahini and mix well. Sprinkle green onions and sesame seeds over noodles, plate immediately.
Tips and Tricks for Perfect Creamy Noodles
Achieve the Right Consistency: Start with a base amount of tahini and gradually add water or vegetable broth to reach your desired sauce consistency. It should be smooth and creamy, but not too thick.
Balance the Flavors: Tahini can be quite rich, so balance it with acidity from lemon juice or a dash of vinegar. A hint of sweetness, such as maple syrup or agave, can also complement the tahini’s nuttiness.
Use Quality Tahini: The flavor of your noodles heavily depends on the tahini used. Opt for a well-stirred, smooth, and runny tahini that’s not too bitter.
Incorporate Fresh Garlic: Freshly minced or grated garlic will give the sauce a more vibrant flavor compared to garlic powder.
Add Nutritional Yeast: For a cheesy, umami flavor without dairy, consider stirring in some nutritional yeast into your tahini sauce.
Cook Noodles Al Dente: Slightly undercook your noodles as they will continue to soften when mixed with the hot sauce, ensuring they don’t become too mushy.
Reserve Pasta Water: Before draining, save some pasta water to thin out the sauce if needed. The starchy water helps the sauce cling to the noodles better.
Incorporate Veggies: Add steamed or sautéed vegetables like broccoli, spinach, or bell peppers for added nutrition and texture.
Experiment with Proteins: For a protein boost, add chickpeas, tofu, or edamame to your noodles.
Garnish for Extra Flavor: Top your dish with toasted sesame seeds, chopped green onions, or fresh herbs like cilantro or parsley for a burst of flavor and color.
Adjust Heat: If you enjoy a bit of spice, a drizzle of chili oil or a sprinkle of red pepper flakes can add a warm heat that complements the creamy tahini.
Serve Immediately: Tahini noodles are best enjoyed fresh, as the sauce can thicken upon cooling. If needed, gently reheat and add a splash of water to restore creaminess.
What to Serve with Tahini Noodles
Try these noodles with broccoli, spinach, easy grilled carrots!
Try these other delicious recipes:
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Creamy Tahini Noodles
Equipment
Ingredients
- 1 tbsp grapeseed, peanut, or canola oil
- 1 large onion, diced
- 1 shallot, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 12 oz diced shiitake mushrooms
- 7 oz precooked stir fry noodles
- 2 tbsp mirin or rice wine
- 2 tbsp soy sauce
- 2 tbsp tahini
- 1-2 tsp chili paste, fire oil, or other spicy oil/paste/herb
- sesame seeds, to garnish
- green onions, to garnish
Instructions
- In a large, heavy skillet, heat oil on medium high.
- Add onion and shallot, tossing to prevent burning.
- After 2 minutes on high, onion and shallot should be lightly browned.
- Add peppers, zucchini, mushrooms, stir on high heat and lightly brown.
- Add noodles to pan, toss.
- Add sauce and stir.
- Stir in tahini and mix well.
- Sprinkle green onions and sesame seeds over noodles, plate immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tahini Noodle FAQs
Any type of noodle can be used for creamy tahini noodles, but long, thin varieties like spaghetti, fettuccine, or even Asian-style noodles like soba or udon are particularly good at holding the creamy sauce.
If the tahini sauce thickens too much, gradually add warm water or vegetable broth, stirring continuously until you reach a creamy, pourable consistency. The starchy pasta water is particularly effective for this.
Absolutely! For a more substantial meal, consider adding plant-based proteins like chickpeas, tofu, or tempeh. If you’re not strictly vegan, cooked chicken or shrimp also pairs well with the dish.
Enhance the flavor by incorporating minced garlic, a squeeze of fresh lemon juice, a dash of soy sauce or tamari, and spices like paprika or cumin. Fresh herbs, like cilantro or parsley, can also add a burst of flavor.
Versatile and adaptable, this dish pairs well with a variety of vegetables. Try sautéed bell peppers, steamed broccoli, spinach, kale, or roasted sweet potatoes for added color, texture, and nutrition.
Leftover creamy tahini noodles can be stored in an airtight container in the refrigerator for up to 3-4 days. The sauce may thicken, so gently reheat and add a little water or vegetable broth to restore creaminess.
To make gluten-free creamy tahini noodles, simply use gluten-free noodles such as rice noodles, quinoa noodles, or gluten-free pasta varieties, and ensure that any added sauces like soy sauce are gluten-free as well.
While tahini is made from sesame seeds and is naturally nut-free, those with severe allergies should ensure there’s no cross-contamination in the tahini production process. For a nut-free dish, also ensure that no cross-contaminated ingredients are added.
Add heat to your tahini sauce with a dash of cayenne pepper, a sprinkle of red chili flakes, or a swirl of chili oil, adjusting the amount to suit your preferred spice level.
Awesome recipe!
I used a bag of fresh veggie stir fry mix I bought on a out of date special-
And I used spaghetti boiled in sesame oil
(Gotta use what’s on hand)
I followed your sauce except I only had Pinot Grigio wine and I substituted that-
All in all, it’s a wonderful recipe!
I will use it often!
This has become one of my favorite recipes. I make it often for my wife and I. Thank you for sharing it!
I bet using a sesame oil would add a lot to this! I usually stir fry my noodles in it and then add a bit of teriyaki to the noodles. Those pre-cooked stir fried noodles would go good with your recipe!
Yummers!
I LOVE finishing food with sesame and mongolian oil – I dont always put much in my recipes here because I know some people don’t love the flavor, but I sure do! Sounds perfect!
The sodium level is way toooo high, but you could add that people can use a lite soy sauce. Other than that, make one similar to your’s, but next time will add the mirin. It is a very changeable recipe and can be easily adaptable to other veggies like broccoli or cabbage. However, go easy on the cabbage, it can change the flavor alot!. Thank you for sharing this delightful recipe!
Awesome tips and additions, Ann! I do usually use a low sodium soy sauce, but I need to update the recipe to reflect that. Sometimes I forget when I use a product all the time not everyone does, lol!
Looks delish! I love tahini!
Can’t wait to try it !??