Tahini Noodles

By Alexandra V. Jones
February 17, 2015
27 Comments


Author Notes: I really love this recipe, like, in an unhealthy, almost obsessed way… Why? Because it so damn tasty! If you bring this to a potluck, I promise there will be nothing left over! With a few things that stay great in your fridge or pantry and a few items I bet you already have on hand, you are 20 minutes away from delicious! Did I mention it’s vegan? Well, it is, and it is good enough to show off for company. Alexandra V. Jones

Food52 Review: WHO: Alexandra V. Jones is a beer-loving food blogger based in Portland, Oregon.
WHAT: A lightly spicy tahini sauce kicks up your weeknight spaghetti game.
HOW: Prep green beans, carrots, and a tahini dressing while your pasta boils—then toss it all together for fast, better-than-takeout sesame noodles.
WHY WE LOVE IT: The key to the tahini noodles is the sauce, and while many tahini noodles are tahini-heavy, this one is nicely balanced. It's umami-heavy, but light from the ginger and rice wine vinegar. And it's just a little spicy (like all sesame noodles should be, in our opinion).
The Editors

Serves: 4 to 6
Prep time: 15 min
Cook time: 15 min

Ingredients

Dressing

  • 1/2 cup reduced-sodium soy sauce
  • 1/2 cup tahini
  • 1 tablespoon grated fresh ginger
  • 4 cloves garlic, minced
  • 3 tablespoons agave syrup
  • 1/4 cup unseasoned rice wine vinegar
  • 2 teaspoons Sriracha
  • 1 teaspoon freshly ground black pepper

Noodles and toppings

  • 1 pound dried spaghetti
  • 2 carrots, peeled and grated
  • 2 cups fresh green beans, blanched in salted water, chopped
  • 1/2 medium red onion, thinly sliced

Directions

  1. Boil a large pot of salted water and cook the pasta in it until desired toothsomeness is achieved, about 10 minutes.
  2. While the pasta cooks, combine dressing ingredients in a blender or processor and pulse until creamy.
  3. Add the dressing to the warm, drained pasta, carrots, onion, and green beans. I topped mine with Japanese togarashi pepper (found in Asian markets), black and white sesame seeds.

More Great Recipes:
Pasta|Salad|Spring|Summer|Vegan|Entree

Reviews (27) Questions (1)

27 Comments

Lisa L. September 15, 2018
I took this to a school potluck. Huge hit! Especially great that it contains no peanuts or tree nuts, and being vegan was a nice bonus.
 
Sam July 13, 2018
Tried this last week on a friend's recommendation! Seriously delicious-wouldn't change a thing! Doubled the tecipe because I liked the ingredients list.....made the first night as the noodle recipe- a week later a chinese chix salad and the 3 dinner was pasta with shrimp, red pepper, onion and all three were exceptional- A total keeper and make ahead dinner party pasta entree- thanks!
 
LULULAND June 11, 2018
Excellent! I had to use 5 T of honey to balance the saltiness, next time less soy sauce.
 
Amy February 8, 2018
I made this tonight and it was outrageous. Admittedly, I used leftover tahini dressing that I had from the other night's "tahini roasted broccoli" that I wanted to use up. I don't know how I haven't ever had this before. It reminded me of cold sesame noodles from the restaurant......but so much better. I have leftovers and I can't wait to have them cold for lunch tomorrow!
 
Natalia J. May 18, 2017
Such a flavor packed recipe!!! I made half of the using cucumber "zoodles" (I know, totally a lame thing to admit!) and half with regular pasta for my boyfriend, and both versions we perfect! Definitely making this again!
 
Brenda November 2, 2016
Am I the only person who thought that 1/2 cup of low sodium soy sauce was a bit much? I reduced it to 1/3 cup and the dressing still tastes too salty...
 
Jaimie M. November 2, 2016
I've made it at least 15 times and taken it to multiple parties and never heard that complaint. Just requests for the recipe! But I think that's one good thing about the recipe - it can be modified slightly and still be delicious.
 
Brenda November 2, 2016
Never mind! After I let the noodles marinate in the dressing for a few minutes, everything was perfect!
 
Emily September 23, 2016
This would be great cold! <br /><br />www.eatsbyem.com
 
Claire April 4, 2016
This recipe is AMAZING! We've made it so many times, and they're just as good for leftovers the next day!
 
Author Comment
Alexandra V. April 18, 2016
So glad you enjoyed it!
 
Ginger S. February 3, 2016
I do not have agave, is honey a good substitute or would you recommend something else?
 
Author Comment
Alexandra V. April 18, 2016
Yes, although it will no longer be considered technically "vegan".
 
Ntombi N. December 23, 2015
And its vegan...need i say more.
 
Ham November 19, 2015
I already want to make this again! It's superb. I added a bit of white pepper to the dressing and baby broccoli along with the other vegetables. I also had some extra time so I ended up making fresh noodles, which soaked up the sauce nicely. Many thanks, Alexandra!
 
Author Comment
Alexandra V. January 26, 2016
My pleasure! So glad you enjoyed it!
 
roryrabbitfield November 1, 2015
I'm going to try the tahini sauce on raw zucchini noodles, keeping the other vegetables in the mix for variety.
 
Megan October 31, 2015
I usually make a version of sesame noodles from Cook's Illustrated, but I liked these better! The sauce did get very thick and dry after it sat for a while. Wish I had saved some pasta water to refresh it a bit. Still super tasty!
 
Peder S. October 4, 2015
For the agave syrup in the dressing, should I use dark or light agave? Thank you.
 
Author Comment
Alexandra V. January 26, 2016
I used light, but im sure dark would be tasty as well.<br />
 
Can I. September 28, 2015
Alexandra, do you serve this warm or can it be served at room temperature?
 
Author Comment
Alexandra V. September 28, 2015
Either or, you can make the night before and refrigerate it! Room temp is fine as it won't spoil, since there is no dairy, eggs, or meat. I just like to add the dressing to warm pasta, I think it releases the flavor and aroma in the garlic and seasons the pasta.
 
fearlessem September 28, 2015
Do you use all the dressing for one pound of noodles? It seems like the dressing recipe would make a ton?
 
Jaimie M. September 28, 2015
I've been making individual portions and didn't dress the whole pound at once so I'm not sure.
 
Author Comment
Alexandra V. September 28, 2015
It makes about 1.25 cups and with all the veggies and pasta it isn't overly saucy, also the warm noodles take in some of the it as well. But you can always dress it per portion.
 
Jaimie M. September 25, 2015
Delicious. I used brown sugar since that's all I had. Added spinach, cucumber and cabbage and had a wonderful noodle salad bowl. Thanks!
 
Author Comment
Alexandra V. September 25, 2015
Fantastic! So glad you tried it and enjoyed it!