These Asian Tahini Noodle Bowls are bursting with flavor and nutrients. The creamy tahini sauce perfectly coats the whole wheat noodles and pairs beautifully with the crisp veggies. It's a quick and satisfying vegan meal that's perfect for lunch or dinner.
Ingredients: 8 oz 225g whole wheat spaghetti noodles. 1/4 cup 60ml tahini. 2 tbsp 30ml soy sauce. 1 tbsp 15ml rice vinegar. 1 tbsp 15ml maple syrup. 2 cloves garlic, minced. 1 tsp 5ml grated ginger. 1 cup 150g shredded carrots. 1 cup 150g sliced bell peppers. 1 cup 150g snap peas. 1/4 cup 15g chopped green onions. Sesame seeds, for garnish. Chopped cilantro, for garnish.
Instructions: Cook noodles according to package instructions, then drain and set aside. In a small bowl, whisk together tahini, soy sauce, rice vinegar, maple syrup, garlic, and ginger to make the sauce. In a large skillet or wok, heat a bit of oil over medium-high heat. Add carrots, bell peppers, and snap peas. Stir-fry until vegetables are tender-crisp, about 5-7 minutes. Add cooked noodles to the skillet along with the sauce. Toss everything together until noodles are well coated and heated through. Divide noodle mixture into serving bowls. Garnish with chopped green onions, sesame seeds, and cilantro. Serve immediately and enjoy!
Prep Time: 15 minutes
Cook Time: 15 minutes
abby mcmillen
