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The Mindful Hapa

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Home // Method // 30 Minutes or Less // Vegetarian Spicy Tahini Rice Noodles

Vegetarian Spicy Tahini Rice Noodles

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!
Prep Time 5 minutes minutes
Cook Time 25 minutes minutes
Total Time 30 minutes minutes
Jump to RecipePrint Recipe

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

  1. Prepare your noodles – follow package instructions and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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 minutes minutes
Cook: 25 minutes minutes
Total: 30 minutes minutes
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! 😋

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About Casey Colodny

Avid home cook and baker since College, Casey went on to attend Le Cordon Bleu in Paris and complete the basic intensive cuisine course. Interested in creating healthier recipes for the V/GF, vegetarian, pescatarian, and paleo eaters! Started The Mindful Hapa in 2018 and has been cooking and sharing tasty recipes and photography ever since.

Reader Interactions

14 comments

  1. Kelsey says

    February 7, 2021 at 1:56 pm

    These tahini noodles are so delicious. I made them two weeks in a row. So easy for a quick weeknight dinner, I usually have all the ingredients in my kitchen. 🙂 They are very spicy (which I loved!). A great comforting, veggie packed dinner.

    Reply
    • Casey Colodny says

      February 7, 2021 at 2:45 pm

      Aren’t they the best?! Love the tahini flavor in these noodles. So happy you’ve gotten to enjoy for dinner twice now – they are def in a weekly rotation in our house too 🙂
      – Casey

      Reply
  2. Jackie says

    November 8, 2020 at 6:52 pm

    5 stars
    So simple and delicious. I love quick meals that are satisfying and keep well. Casey nailed it with this 4 ingredient sauce you can pack with veggies.

    Reply
    • Casey Colodny says

      November 9, 2020 at 8:06 am

      Yayyyyy! Thank you Jackie, so glad you loved this sauce. Def one of my favorites too 🙂

      Reply
  3. Sarah K says

    October 29, 2020 at 9:25 pm

    These noodz are so simple to make and so tasty! It’s pretty steady in our dinner rotation now, can’t go wrong!

    Reply
    • Casey Colodny says

      October 29, 2020 at 10:40 pm

      LOVE that they are a part of your dinner rotation…just the best!!! 🙂
      – Casey

      Reply
  4. Ariella says

    June 17, 2020 at 7:32 pm

    Wait is there no way for me to rate this?! I made this for dinner tonight with shirataki noodles. Only other change was extra lime juice and zest cuz we like things citrusy around here. Seared some salmon with ras el hanout to have with it and it was perfect! Will definitely be making these again, and I’m betting they’re delicious cold too! Thank you thank you

    Reply
    • Casey Colodny says

      June 18, 2020 at 1:06 pm

      Hahaha, DAY MADE! Thank you for leaving such an amazing and thoughtful comment, Ariella! I’m currently working on re-doing my website so hopefully you should be able to leave a rating soon 🙂 So glad you enjoyed this recipe and will be making again!!
      – Casey

      Reply
    • Katie says

      January 13, 2021 at 6:27 pm

      5 stars
      Thanks for an awesome recipe! You really can use whatever veggies you have on hand! I used broccoli, red pepper, shiitake mushrooms, zucchini, yellow onion and garlic. Didn’t have green onions & jalapeno right now. I used 1 tbs of soy sauce because I also didn’t have coconut aminos. Also, I blended the tahini sauce in my food processor. Loved this dish & will try it again!

      Reply
      • Casey Colodny says

        January 14, 2021 at 8:57 am

        Yes, I love how versatile this recipe! So glad you were able to make for dinner using what you had on hand and that you’ll be making again!!!

        – Casey

  5. Darla says

    May 10, 2020 at 10:48 pm

    The sriracha and water are mentioned twice in the ingredient list. Is there supposed to be a total of one cup water and 4 tablespoons of sriracha, or is this a misprint? This recipe sounds wonderful, and i really want to try it, but i want to clarify before i try it. Thanks!

    Reply
    • Casey Colodny says

      May 11, 2020 at 11:14 am

      So sorry about that! Recipe has been updated 🙂

      Reply
  6. eating works says

    May 2, 2020 at 8:44 pm

    These noodles look so satisfying and I love the way you presented them. I’ve had kelp noodles but never rice noodles. I’ll have to try them!

    Reply
    • Casey Colodny says

      May 2, 2020 at 9:01 pm

      Aweee thank you so much! Hope you’re able to try this recipe 🙂 – Casey

      Reply

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Hi! I’m Casey.

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✨MY MOM’S NOT SO ‘SECRET SAUCE’ NOODLE STI ✨MY MOM’S NOT SO ‘SECRET SAUCE’ NOODLE STIR FRY* featuring @beyondmeat, a veggie and protein filled dinner you need to try for dinner!

Now what’s the secret to this sauce? The secret is that it’s so easy to make, just 5 simple ingredients, and the perfect way to add lots of flavor! I also made sure to add the new Beyond Beef with avocado oil for extra delicious flavor and protein, a whopping 21 grams per serving! This is the 4th generation of @beyondmeat and the flavor is the best yet 👏🏼

Here’s everything you need to make this for dinner this week:

My Mom’s Not So ‘Secret Sauce’: 
⅔ cup mirin
⅔ cup sake
⅓ cup soy sauce
2 tsp fresh garlic, minced
2 tsp fresh ginger, finely minced 

Noodle Stir Fry:
4 tbsp olive oil, divided
⅓ cup red onion, finely diced 
3 cloves garlic, minced 
16oz Beyond Beef 
1 tsp salt
6 oz shiitake mushrooms, sliced into thin strips
1 small red bell pepper, cut into thin strips
2 cups broccoli, cut into bite-sized florets
1 cup bean sprouts
10 oz ramen noodles, cooked al dente (1 minute less than package instructions)
⅓ cup fresh cilantro, finely chopped
3 scallions, thinly sliced
Chili crisp drizzle, optional garnish

Instructions included in comments below ⬇️ 

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—
Green Goddess Dressing:
2 scallions (washed & roots cut off)
½ cup fresh cilantro (loosely packed leaves & tender stems)
¼ cup fresh basil leaves 
¼ cup full fat greek yogurt
2 tbsp olive oil
2 tbsp lemon juice 
2 tbsp water
2 cloves garlic
½ tsp kosher salt + move to taste

Seared Shrimp:
1 lb shrimp, peeled & deveined with tails removed (I used size 22-25 ct)
1 tsp chili powder
¾ tsp kosher salt
½ tsp smoked paprika
¼ tsp cayenne
2 tbsp olive oil, divided

Grilled Veggies
½ red bell pepper, seeded & cut into 1” pieces
1 small zucchini, cut into half moons
½ bunch asparagus, ends removed and cut into 1” pieces
1 tsp kosher salt
2 tbsp olive oil 

Salad:
5 cups butter lettuce (1, 4.5oz container)
2 cups baby arugula
1 cup radish microgreens
1 cup marinated quartered artichoke hearts (1, 6.5oz container)
½ cup feta, cubed
⅓ cup roasted sunflower seeds
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Full instructions continued in the comments below ⬇️ 
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A week of sandwiches 🥪 save for the next time y A week of sandwiches 🥪 save for the next time you need some sandwich inspo!

🥖 MONDAY: smoked salmon baguette with horseradish aioli, lemon zest, fresh dill, smashed avocado, capers, and pickled red onions 

🌱TUESDAY: roasted mushroom focaccia melt with melted havarti, arugula, and a horseradish mayo 

🍳 WEDNESDAY: southwest avocado breakfast sandwich, with whipped cream cheese, scrambled eggs, avocado slices, @sidedish southwest drizzle (use code CASEY10 for 10% off!), @growleath microgreens, and pickled red onion

🐟 THURSDAY: tinned salmon chili crisp with @fishwife x @flybyjing sichuan chili crisp smoked salmon, tomato slices, avocado, and sliced scallions

✨ FRIDAY:  herby tahini roasted cauliflower sandwich with fresh dill and pepperoncini peppers 

#sandwiches #sandwichrecipes #lunchrecipes #lunchinspo #sandwich #sandwichrecipe #easylunch #easyrecipes

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