Creamy Tahini Rice Noodles

BY : PUBLISHED : May 14th, 2014 UPDATED: August 18th, 2021

Looking for a peanut sauce substitute? Why not try spicing things up with a little fusion. I used tahini (sesame seed butter) instead of our old friend peanut butter, to create 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. Topped with some fresh cilantro, it’s a really great light summer lunch or dinner. Give it a try!

Creamy Tahini Rice Noodles

Renee Press
Looking for a peanut sauce substitute? Why not try spicing things up with a little fusion. I used tahini (sesame seed butter) instead of our old friend peanut butter, to create a creamy (protein-rich) sauce for a bed of rice noodles.
5 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dinner, Lunch
Cuisine Asian
Servings 4 servings
Calories 533 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • 1 package of rice noodles, of choice
  • 1 head of broccoli, cut into florettes
  • 1 bunch of asparagus, cut into 1' pieces
  • 1 small yellow onion, sliced
  • 3 cloves garlic, chopped
  • 1 inch ginger, peeled and chopped
  • 4-5 crimini (or button) mushrooms, sliced (optional)

Tahini Sauce

  • 1/2 cup of tahini
  • 1/4 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
  • 1/2 teaspoon of salt (if necessary)
  • 1/4 cup of freshly chopped cilantro (optional)

Instructions
 

  • Set water to boil for rice noodles, and cook as directed, set aside.
  • Cook onion, garlic, and ginger in a skillet on medium heat (with either a Tbsp of oil or water) for 3-4 minutes until lightly browning. Add mushrooms if using and cook 3 minutes more.Add broccoli and asparagus and cover pan for 1 minute.
  • To skillet with veggies add tahini, vinegar, agave, and soy sauce and stir to coat veggies. Add water slowly until creamy sauce consistency is achieved. Add salt to taste, and hot sauce, pinch of cayenne, or black pepper if desired. Add in chopped cilantro if using and stir.
  • Serve over bed of rice noodles, and/or toss to coat. Sprinkle with additional sesame seeds if desired. Enjoy!

Nutrition

Calories: 533kcalCarbohydrates: 84gProtein: 16gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gSodium: 1215mgPotassium: 1028mgFiber: 9gSugar: 17gVitamin A: 1886IUVitamin C: 146mgCalcium: 168mgIron: 6mg
Keyword asian, comfort food, delicious, dinner, easy, fast, fire and earth kitchen, gluten free, lunch, nutritious, peanut allergy, peanut free, peanut sauce, plant based protein, plant-based, quick, rice noodles, sesame, sesame seeds, soy free, tahini, tasty, vegan, veggies
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

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