Creamy Tahini Rice Noodles

  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 25m
  • Ready In : 40m

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!


  • 1 package rice noodles, of choice
  • 1 head broccoli, cut into florettes
  • 1 bunch asparagus, cut into 1" pieces
  • 1 small yellow onion, sliced
  • 3 cloves garlic, chopped
  • 1" piece ginger, peeled and chopped
  • 4-5 crimini (or button) mushrooms, sliced (optional)
  • Tahini Sauce
  • 1/2 cup tahini
  • 1/4 cup water, or more as needed
  • 3 Tbsp rice vinegar (or vinegar of choice)
  • 3 Tbsp agave syrup (or sweetener of choice)
  • 3 Tbsp soy sauce, tamari, or coconut aminos
  • 1/2 tsp salt (if necessary)
  • 1/4 cup freshly chopped cilantro (optional)


Step 1

Set water to boil for rice noodles, and cook as directed, set aside.

Step 2

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.

Step 3

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.

Step 4

Serve over bed of rice noodles, and/or toss to coat. Sprinkle with additional sesame seeds if desired. Enjoy!

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.

More From This Chef »
Average Member Rating

(3.8 / 5)

3.8 5 4
Rate this recipe

4 people rated this recipe

Related Recipes:
  • Corn Chowder | Plant-Based on a Budget | #corn #chowder #soup #veggies #vegan #plantbasedonabudget

    Creamy Corn Chowder

  • Veggie Heavy Ramen Soup | Plant-Based on a Budget | #ramen #soup #instant #veggies #vegan #plantbasedonabudget

    Veggie Heavy Ramen Soup

  • Ohio Valley Vegetable Soup | Plant-Based on a Budget | #veggie #vegetable #soup #vegan #dinner #plantbasedonabudget

    Ohio Valley Vegetable Soup

  • Impossible Tacos | Plant-Based on a Budget | #impossible #tacos #vegan #mexican #lunch #plantbasedonabudget

    Impossible Tacos

  • Barley Vegetable Soup in the Pressure Cooker | Plant-Based on a Based | #soup #barley #veggie #vegan #pressure #cooker #instant #pot #plantbasedonabudget

    Barley Vegetable Soup in the Pressure Cooker