Vegan Rice Noodle Recipe with Tahini Stir Fry Sauce

BY : PUBLISHED : November 10th, 2022

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!

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completed Vegan Rice Noodle Recipe with Tahini Stir Fry Sauce plated on a white plate with chopsticks

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.
What do rice noodles taste like? 

Rice noodles have a fairly mild flavor and really soak up whatever ingredients and sauce you add to them. 

Are rice noodles better for you than pasta?

It depends on how you look at it. Rice noodles contain fewer calories and slightly fewer carbohydrates than pasta. Also, they’re a great option if you need a gluten-free noodle. On the other hand, pasta contains more fiber and protein than rice noodles.

More Easy Vegan Stir Fry Recipes

Photos by Alfonso Revilla

completed Vegan Rice Noodle Recipe with Tahini Stir Fry Sauce plated on a white plate with chopsticks

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
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

Ingredients
  

  • 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
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

About Renee Press

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

View all posts by Renee Press

Reader Interactions

Comments

  1. Janaye says

    5 stars
    These noodles are amazing! Super delicious

  2. Erin says

    5 stars
    What a great noodle dish! Love the tahini here.

  3. Gina H. says

    5 stars
    These noodles are mouthwatering! The tahini sauce is incredible.

    • Andrea White says

      Aren't they? Such a yummy tasteful recipe!

  4. Rachel says

    5 stars
    Fast and flavorful! Definitely a new go-to recipe!

    • Andrea White says

      Same! So quick to enjoy and delicious!

  5. Beatriz says

    5 stars
    This dish is SO good! Making it again soon 🙂

    • Andrea White says

      Love to hear it! It's a good one!

  6. Andrea White says

    5 stars
    Love this rice noodle dish so much!

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