Tahini Noodle Bowl

Satisfying. Creamy. Hearty.
Tahini Noodle Bowl

Photos: Oh She Glows

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Tahini Noodle Bowl

Satisfying. Creamy. Hearty.
Jump to Recipe

Prep time: 35 min.  |  Cook time: 25 min.

Servings: 6-8

Last edit February 1, 2024

Adapted original recipe by Angela Liddon of Oh She Glows

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bon appétit!

Equipment

Dutch Oven or Wok

Large Pot

Ingredients

For the stir-fry:

4 carrots, peeled & sliced

2 bell peppers, sliced

8 oz. cremini mushrooms, sliced

2 bunches of broccoli, chopped florets

2 yellow onions, diced

2 bunches scallions, chopped with greens and whites separated (optional)

1 bag (10 oz.) frozen edamame

3 Tbsp. toasted sesame oil

Salt and pepper to taste

 

For the noodles:

1 box (12 oz.) gluten-free Bionaturae rice & lentil linguine, or pasta of your choosing

 

For the sauce:

8 Tbsp. rice vinegar

6 Tbsp. tahini

6 Tbsp. smooth almond butter

6 Tbsp. tamari

4 Tbsp. maple syrup

 

For garnish (optional):

Scallion greens

Sesame seeds

For the stir-fry:

4 carrots, peeled & sliced

2 bell peppers, sliced

8 oz. cremini mushrooms, sliced

2 bunches of broccoli, chopped florets

2 yellow onions, diced

2 bunches scallions, chopped with greens and whites separated (optional)

1 bag (10 oz.) frozen edamame

3 Tbsp. toasted sesame oil

Salt and pepper to taste

 

For the noodles:

1 box (12 oz.) gluten-free Bionaturae rice & lentil linguine, or pasta of your choosing

 

For the sauce:

8 Tbsp. rice vinegar

6 Tbsp. tahini

6 Tbsp. smooth almond butter

6 Tbsp. tamari

4 Tbsp. maple syrup

 

For garnish (optional):

Scallion greens

Sesame seeds

Prep

  • Set aside: 
    • Dutch oven or Wok
    • Large pot
    • Colander
    • Wooden spoon
    • Peeler
    • Cutting board
    • Chefs knife
    • (2) Large bowls – use one for veggie scraps to make clean-up easier.
    • (1) Medium bowl
    • (2) Small bowls
    • (3) 1 Tbsp. measuring spoons
  • Wash carrots, peppers, mushrooms and broccoli.
  • Peel carrots.
  • Chop and set aside in a large bowl:
    • Carrots, sliced in thin rounds
    • Bell peppers, sliced in strips then cut in half
    • Mushrooms, sliced thinly
    • Broccoli, chopped in small florets
  • Dice onions and set aside in small bowl.
  • Chop scallions, separating whites and greens. Add whites to small bowl with diced onion, set greens aside in small bowl.

Instructions

  1. Add sesame oil and the small bowl of chopped onion + scallion whites to the dutch oven or wok. Stir to combine. Saute over medium-low heat for 4-5 minutes until slightly softened and fragrant, stirring occasionally.
  2. Meanwhile, bring a large pot of water to a boil (tip: if you have an electric kettle, use it to boil 6-7 cups more quickly).
  3. To the dutch oven or wok, add the large bowl of prepped carrots, bell peppers, mushrooms and broccoli. Add frozen edamame. Add salt and pepper to taste. Stir to combine with the sauted onions.
  4. Cook the noodles according to package directions. You may want to break them in half before cooking and stir occasionally to prevent sticking.
  5. Saute veggies, stirring occasionally, on medium heat for 10-12 minutes or until tender. Reduce heat as needed to prevent burning.
  6. While veggies cook, make the sauce:
    Add rice vinegar, tahini, almond butter, tamari and maple syrup to a medium bowl and whisk vigorously until smooth and uniform. 
  7. When the noodles are cooked, drain and rinse. Then add them to the dutch oven or wok along with the sauce. Stir well to combine noodles with veggies and coat with the sauce.
  8. Add scallion greens and toss gently to combine.
  9. You may need to add additional salt to taste. Add sesame seeds as garnish, if desired, and mix gently.
  10. Serve warm. Leftovers can be stored in the fridge and are best eaten within 5-7 days. I find a single serving reheats well when microwaved (covered) for ~1.5-2 mins.*

Notes

*When reheating, it may help to add a few drops of water to help the sauce mix in.

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