Name: Spicy Tahini Rice Noodles
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 8 oz rice noodles (cooked according to package instructions); 3 tbsp olive oil (divided); 1 ea medium onion (chopped small (~1 cup)); 1 ea large jalapeno (diced); 8 oz package mushrooms (cut in half and sliced thin); 3 cups broccoli florets (chopped small); 2 ea green onions (sliced thin (~½ cup)); salt & pepper; ½ cup tahini; 2 tbsp lime juice; 2 tbsp coconut aminos; 2 tbsp sriracha (or sub hot sauce of choice); ½ cup water + more to thin

Looking for a go-to easy dinner? Cool. I got chu! Sautéed onions, mushrooms, and broccoli get served with gluten free rice noodles, all coated in an easy + super creamy Spicy Tahini sauce. You are going to love this vegetarian + vegan rice noodles recipe!

Tahini is one of those things that I actually hadn’t tried until ~2 years ago. And man, was I missing out! If you’re new to tahini, its got a wonderfully nutty flavor and is so delicious in both sweet and savory recipes. Some of my favorites include this Tahini Chocolate Chip Baked Oatmeal or this Tahini Riced Cauliflower Stir fry.

Tahini Pasta Sauce

This Spicy Tahini sauce can definitely be used on any noodles, so feel free to sub whatever pasta you have on hand to go with this delicious and easy sauce.

BONUS – this sauce also uses just 5 ingredients, making it super quick and easy to whip up for dinner. Trust me when I say, look no further for the perfect vegan + vegetarian sauce for any/all rice noodles.

How to make these Vegan + Vegetarian Tahini Rice Noodles

Prepare your noodles – follow package instructions and set aside.
Cook onion/jalapeno -to a large sauté pan, add 1 tbsp olive oil and heat to medium. Add onion and jalapeño, sprinkle with a pinch of salt, and cook for 2-3 minutes, or until onions start to brown. Set aside.
Cook mushrooms – add additional 1 tbsp olive oil to the pan + sliced mushrooms, cooking for 3-5 minutes or until mushrooms start to brown. Once cooked, remove from heat and move to the same bowl with cooked onions + jalapeño.
Cook broccoli – add additional 1 tbsp olive oil and cook broccoli for 2-3 minutes, until cooked to desired consistency. Add cooked onions, jalapeño, and mushrooms back to the pan and stir to combine. Turn off heat or keep on low to keep warm.
Prepare sauce – use a hand blender to mix together tahini, coconut aminos, lime juice, sriracha, and water. Add additional water to thin if you prefer a runnier sauce. Stir/shake together by hand if you don’t have a hand blender.
Serve & enjoy – add cooked rice noodles back to the pan with onion/jalapeño/mushroom mixture and top with sauce and chopped green onions. Cook over low heat until warmed through.

What is tahini?

Tahini is ground from whole sesame seeds. It’s great for multiple dietary needs because tahini is vegan, nut-free, and gluten free. If you’re searching for it at your local grocery store, you can typically find tahini in the nut butter section, but I’ve also found in the Asian aisle of the grocery store.

The quality of the tahini can really vary based on the brand. As with nut butters, I generally look for tahini where the only ingredients are ground sesame seeds/salt, and doesn’t include any added oils. Some favorite brands I’ve tried so far include the Whole Foods 365 Organic brand of tahini, and Soom Foods tahini.

How to cook rice noodles

For this recipe, I used rice noodles because they are a great gluten free noodle option. I recently tried Lotus Foods brand of rice noodles and I loved them! For cooking rice noodles, you always want to follow package instructions as cook method and time can really vary based on the brand/type/thickness of the noodle.

Wondering if your rice noodles are gluten free? Check the label! As long as if your Pad Thai noodles are rice based, and do not include the addition of any wheat-based flours, they should be gluten free.

While I used pad thai noodles for this recipe, they would be delicious with whatever type of rice noodle you wanted to use, and even regular pasta too! You could also use any other type of Asian noodle such as ramen noodles, soba noodles, or buckwheat noodles, although these are not usually gluten free.

Why I love this recipe for vegan + vegetarian rice noodles

Rice noodles recipe that is both vegetarian and vegan!
Tahini + noodles = match made in heaven
Easy to substitute – if you don’t have mushrooms or broccoli, feel free to substitute whatever vegetables you’ve got on hand
5 ingredient sauce – yup, just 5 simple ingredients (4 if you don’t count water), for this delicious, eat by the spoonful spicy tahini sauce!

Rice Noodle Recipes

Looking for other dinner recipes that use rice noodles? Check out these Thai Coconut Curry Shrimp Noodles which is another of my all-time favorite dinners or these Goan Coconut Shrimp Rice noodles made super easy thanks to a Maya Kaimal simmer sauce. Don’t eat shrimp? Leave out entirely or just sub tofu!

Spicy Tahini Rice Noodles

Prep: 5

Cook: 25

Total: 30

Servings: 4

Print Leave a Review

Sautéed onions, jalapeno, mushrooms, and broccoli get served with gluten free rice noodles, all coated in an easy + super creamy Spicy Tahini sauce. You are going to love this vegetarian + vegan rice noodles recipe!

Ingredients

8 oz rice noodles cooked according to package instructions
3 tbsp olive oil divided
1 ea medium onion chopped small (~1 cup)
1 ea large jalapeno diced
8 oz package mushrooms cut in half and sliced thin
3 cups broccoli florets chopped small
2 ea green onions sliced thin (~½ cup)
salt & pepper

Spicy Tahini Sauce*

½ cup tahini
2 tbsp lime juice
2 tbsp coconut aminos
2 tbsp sriracha or sub hot sauce of choice
½ cup water + more to thin

Instructions

Start by preparing rice noodles according to package instructions. Set aside.
To a large sauté pan, add 1 tbsp olive oil and heat to medium.
Add onion and jalapeño, sprinkle with a pinch of salt, and cook for 2-3 minutes, or until onions start to brown. Add to a small bowl and set aside.
Add additional 1 tbsp olive oil to the pan + sliced mushrooms, cooking for 3-5 minutes or until mushrooms start to brown. Once cooked, remove from heat and move to the same bowl with cooked onions + jalapeño.
Add additional 1 tbsp olive oil and cook broccoli for 2-3 minutes, until cooked to desired consistency. Add cooked onions, jalapeño, and mushrooms back to the pan and stir to combine. Turn off heat or keep on low to keep warm.
Prepare sauce by using a hand blender to mix together tahini, coconut aminos, lime juice, sriracha, and water. Add additional water to thin if you prefer a runnier sauce.
Add cooked rice noodles back to the pan with onion/jalapeño/mushroom mixture and top with sauce and chopped green onions. Cook over low heat until warmed through. Enjoy!

Notes

*if you like extra saucy noodles you might want to make 1.5x batch or double it! 😋