Ginger Tahini Noodles
Ingredients
- Pre-cooked asian style noodles (udon works great!): 600 g
- Tahini: 90 g
-
Garlic:
2
cloves
microplane grated
-
Ginger:
1
tsp
microplane grated
- Lime juice: 2 tbsp
- Soy sauce: 2 tbsp
- Maple syrup: 2 tsp
- Toasted sesame oil: 1 tsp
- Rice wine vinegar: 1 tsp
- Chili flakes: 1 tsp
- Oil: 1 tbsp
-
Scallions:
1-2
sliced into thin rings
-
Fresh parsley:
1
c
chopped
- Toasted sesame seeds: 2 tbsp
- Tofu (opt): 200 g
- Edamame (opt): 200 g
Cookware
- Medium sized bowl
- Large pan
Method
These Easy Ginger Tahini Noodles come together in under 20 minutes and they’re packed with tons of flavor! Edamame or tofu can be added for protein, or you can enjoy these tahini noodles just by themselves. These Tahini Noodles are great for a delicious lunch or dinner that can be easily thrown together last minute.
Start by making your tahini sauce. To a medium sized bowl, add tahini, garlic, ginger, lime juice, soy sauce, maple syrup, toasted sesame oil, rice wine vinegar chili flakes and salt. Mix well with a spoon or fork. Add some water to thin the sauce out a bit. Give the sauce a quick taste and adjust ingredients as needed.
- tahini: 90 g
- garlic: 2 cloves
- ginger: 1 tsp
- lime juice: 2 tbsp
- soy sauce: 2 tbsp
- maple syrup: 2 tsp
- toasted sesame oil: 1 tsp
- rice wine vinegar: 1 tsp
- chili flakes: 1 tsp
- salt
- water: ¼ - ½ cup
Prepare your noodles (cook and rinse if you're not using pre-cooked). Transfer to a large pan, add oil and cook until they start to brown.
- noodles: 600 g
- oil: 1 tbsp
Pour the tahini sauce over your warm noodles and mix until combined. You may need to add more water if you want a smoother sauce.
- tahini sauce from step 1
- warm noodles from step 2
- water
Once you reach the desired consistency, remove from heat and mix in scallions, fresh parsley and toasted sesame seeds. You can also add tofu or edamame for some extra protein.
- scallions: 1-2
- fresh parsley: 1 cup
- toasted sesame seeds: 2 tbsp
- tofu (opt): 200 g
- edamame (opt): 200 g