Vegan Rice Noodle Recipe with Tahini Stir Fry Sauce

Looking for a peanut sauce substitute? Spice things up with this vegan rice noodle recipe with tahini stir-fry sauce. It's so tasty, simple to whip up, and perfect for a weeknight or weekend meal!

Tahini, a delicious sesame seed butter, creates a creamy (protein-rich) sauce for a bed of rice noodles. The sauce is cooked in the same pan as the veggies, to both save on dishes and get the vegetables nice and coated. 

If you enjoy cooking with tahini and want to explore more ways to use it, try these vegan brussels sprouts and lentil chickpea salad with tahini dressing.

Why This Recipe Works

• It's a really great light summer lunch or dinner. 
• Easy to customize and use up veggies left in the fridge.
• Great flavor for a dish that’s a little bit out of the ordinary.

What Goes Into This Vegan Rice Noodle Recipe

An easy recipe made with simple ingredients. Pick them up on a quick trip to the grocery store to make this for dinner tonight!

• Rice noodles: These noodles cook up quickly and are a great option for a gluten-free noodle. Feel free to swap them out with any type of noodle you prefer.
• Green vegetables: We will be using asparagus and broccoli. To save time, you can use pre-cut broccoli florets. 
• Aromatics: Yellow onion, garlic, and ginger are cooked with the veggies. Use fresh garlic and ginger for the best flavor.
• Mushrooms: Use cremini or button mushrooms but the brown cremini mushrooms have more flavor.
• Tahini: This sesame seed paste is available in large grocery stores or specialty markets.
• Rice vinegar: A mild vinegar that adds some acid to the tahini stir fry sauce. You can swap with another vinegar if you want. 
• Agave syrup: Balances out the acid of the vinegar. 
• Soy sauce, tamari, or coconut aminos: Adds umami flavor to the sauce.
• Cilantro: A simple garnish sprinkled over the top that also adds a punch of fresh flavor.

How To Make This Tahini Noodle Recipe 

From start to finish, these tahini noodles take just twenty minutes. It's perfect for easy weeknight dinners. Let's look at the main steps and be sure to check the recipe card for the full instructions.

• 1) Cook the noodles as directed on the package. Set aside.
• 2) Cook the onion, garlic, and ginger in a skillet with the oil for 3 to 4 minutes or until lightly browning. 

• 3) Add the mushrooms and cook for 3 minutes. 
• 4) Add the broccoli and asparagus. Cover the pan to cook for 1 minute.

• 5) Add the tahini, vinegar, agave, and soy sauce to the skillet and stir to coat the veggies. 

• 6) Add water slowly until a creamy sauce consistency is achieved.  Taste and adjust the seasoning to taste.

• 7) Serve the tahini sauce and vegetables over a bed of noodles and toss to coat. Finish the dish off with a sprinkle of fresh chopped cilantro.

Expert Tips and FAQs

• Don’t overcook the noodles as they’ll turn to mush.
• If you like it spicy, add some diced chilies, red chili flakes, or cayenne pepper.
• Need it gluten-free? Stick with the rice noodles and use tamari or coconut aminos instead of soy sauce.
• If planning leftovers, store the noodles, vegetables, and sauce separately. Even better, only cook the noodles when you know you need them and cook more up fresh when you serve it up the second time.

More Easy Vegan Stir Fry Recipes

• Udon Edamame Stir Fry
• Brown Rice Veggie Stir Fry
• Spicy Sesame Tofu Stir Fry
• Shiitake Asparagus Tofu Stir Fry

Photos by Alfonso Revilla

Vegan Rice Noodle Recipe with Tahini Stir Fry Sauce

Renee Press

Looking for a peanut sauce substitute? Spice things up with this vegan rice noodle recipe with tahini stir-fry sauce. It's so tasty, simple to whip up, and perfect for a weeknight or weekend meal!

5 from 43 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course Dinner, Lunch

Cuisine Asian

Servings 4 servings

Calories 792 kcal

METHOD Stovetop

DIET Vegan

Equipment

• ▢
  Measuring spoons
• ▢
  My favorite knives
• ▢
  Measuring Cups

Ingredients

  

1x2x3x

• ▢ 16 ounces of uncooked rice noodles
• ▢ 1 tablespoon of oil
• ▢ 1 head of broccoli, cut into florets
• ▢ 1 bunch of asparagus, cut into 1-inch pieces
• ▢ 1 small yellow onion, sliced
• ▢ 3 garlic cloves, chopped
• ▢ 1- inch ginger, peeled and chopped
• ▢ 5 crimini or button mushrooms, sliced (optional)

Tahini Sauce

• ▢ ½ cup of tahini
• ▢ ¼ cup of water, or more as needed
• ▢ 3 Tablespoons of rice vinegar or vinegar of choice
• ▢ 3 Tablespoons of agave syrup or sweetener of choice
• ▢ 3 Tablespoons of soy sauce, tamari, or coconut aminos
• ▢ ½ teaspoon of salt, optional
• ▢ ¼ cup of freshly chopped cilantro, optional

Instructions

 

• Cook rice noodles as directed on the package. Set aside.
• In a skillet over medium heat, heat the oil. Add onion, garlic, and ginger and cook for 3 to 4 minutes until lightly browning. Add mushrooms if using, and cook 3 minutes. Add broccoli and asparagus and cover the pan for 1 minute.
• To the skillet, add tahini, vinegar, agave, and soy sauce and stir to coat veggies. Add water slowly until a creamy sauce consistency is achieved. Add salt to taste. Add in chopped cilantro if using and stir.
• Serve over a bed of rice noodles, and toss to coat.

Notes

• Don’t overcook the noodles since they’ll turn to mush.
• If you like it spicy, add some diced chilies, red chili flakes, or cayenne pepper.
• Need it gluten-free? Stick with the rice noodles and use tamari or coconut aminos instead of soy sauce.
• If planning leftovers, store the noodles, vegetables, and sauce separately. Even better, only cook the noodles when you know you need them and cook more up fresh when you serve it up the second time.

Nutrition

Calories: 792kcalCarbohydrates: 137gProtein: 19gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 9gSodium: 1325mgPotassium: 1141mgFiber: 11gSugar: 20gVitamin A: 1886IUVitamin C: 151mgCalcium: 191mgIron: 6mg

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