Sweet & Spicy Vegan Tahini Noodles

There’s something soul-soothing about the ritual of making noodles from scratch—boiling, stirring, tossing, tasting. For me, Sweet & Spicy Vegan Tahini Noodles are more than just a weeknight dinner; they’re a comforting memory wrapped in steam and sesame. I first stumbled upon this recipe on a rainy Tuesday in early fall, when the leaves were turning, and all I wanted was something warm, nourishing, and deeply satisfying. Since then, this dish has become a seasonal favorite.

The sauce is where the magic begins—creamy tahini, bold soy sauce, a whisper of garlic and ginger, and that addictive kick of chili paste. Every time I stir that golden blend into a warm tangle of rice noodles, I think of cozy evenings spent around the table with friends, sharing bowls and laughter.

Inspired by Asian flavors and adapted to be completely plant-based, these vegan tahini noodles are both comforting and exciting. With just the right balance of sweet and spicy, this recipe is ideal for cool evenings, quick dinners, and anyone looking to eat more veggies without sacrificing flavor. Whether you’re new to vegan cooking or a seasoned pro, this recipe will quickly earn a spot in your weekly lineup.

Why You’ll Love This Recipe

• Unbelievably Creamy: The tahini sauce coats the noodles in a luscious, nutty richness with just a hint of heat.
• Perfectly Balanced Flavors: Sweet brown sugar, salty soy sauce, and tangy vinegar meet the spice of chili paste for an unforgettable combo.
• Quick and Simple: Everything comes together in about 30 minutes—ideal for busy weeknights or lazy weekends.
• Flexible and Forgiving: Use your favorite vegetables, switch up the noodles, or toss in some tofu or chickpeas.
• Wholesome and Vegan: A satisfying plant-based meal that fills you up and fuels you without any dairy or meat.

INGREDIENTS YOU’LL NEED:

For the Sauce:

• 3 tablespoons low sodium soy sauce
• ⅓ cup tahini
• 2–3 tablespoons brown sugar (or coconut sugar)
• ½ tablespoon rice vinegar
• 1 tablespoon freshly grated ginger
• 2 garlic cloves, minced
• 1–2 tablespoons hot chili paste (like sambal oelek)
• 2–4 tablespoons water, to thin the sauce

For the Broccoli:

• 1 tablespoon toasted sesame oil
• 1 large head broccoli (about 4–5 cups), chopped into florets
• Salt and pepper, to taste

For the Noodles:

• 10 ounces rice noodles

For Serving:

• Toasted sesame seeds
• Red pepper flakes (optional)

How to Make Sweet & Spicy Vegan Tahini Noodles

This dish is about layering flavor and texture. The velvety tahini sauce, the crunch of stir-fried broccoli, and the chewiness of rice noodles create a delicious contrast you’ll crave again and again.

STEP-BY-STEP INSTRUCTIONS:

Step 1: Whisk Together the Sauce
Start by combining the soy sauce, tahini, brown sugar, vinegar, ginger, garlic, chili paste, and a splash of water. Whisk until it’s smooth, creamy, and easily pourable. Adjust the spice to your liking—start mild, then add more heat if needed.

Step 2: Stir-Fry the Broccoli
Heat sesame oil in a large skillet or wok over medium heat. Add the chopped broccoli, sprinkle with salt and pepper, and cook for 6–8 minutes until tender-crisp and slightly browned at the edges. The charred bits bring so much flavor.

Step 3: Boil the Noodles
While the broccoli cooks, prepare the rice noodles according to package directions. Once cooked, drain and set aside. If they start to stick, a drizzle of sesame oil helps keep them loose.

Step 4: Bring It All Together
Add the noodles and sauce to the skillet with the broccoli. Toss everything together over low heat until well combined and warmed through. The noodles should be coated in sauce and gleaming with flavor.

Step 5: Garnish and Serve
Plate your noodles, then sprinkle with toasted sesame seeds and red pepper flakes for a little extra sparkle and kick. Serve hot and enjoy every slurpy bite.

Helpful Tips:

• Customize It: Add pan-fried tofu, chickpeas, or tempeh for a protein boost.
• Too Thick? Add a bit of warm water to the sauce to loosen it if it thickens too much while sitting.
• No Rice Noodles? Spaghetti or linguine work just fine.
• Make Ahead: The sauce can be made up to a week ahead and stored in the fridge.

DETAILS:

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stir-fry
• Cuisine: Asian-inspired
• Diet: Vegan

NOTES:

If your tahini is especially thick, add warm water one tablespoon at a time until the sauce becomes silky. For a nut-free alternative, use sunflower seed butter.

NUTRITIONAL INFORMATION (Per Serving):

• Calories: ~453
• Carbohydrates: 73g
• Protein: 11.9g
• Fat: 15.2g
• Saturated Fat: 2.1g
• Fiber: 4.5g
• Sugar: 6.6g

FREQUENTLY ASKED QUESTIONS:

Can I make it gluten-free?
Yes! Just use tamari instead of soy sauce and double-check your rice noodles are certified gluten-free.

Is this dish spicy?
You control the heat. Start with 1 tablespoon of chili paste and add more if you like it hot.

What can I substitute for tahini?
Sunflower seed butter or almond butter are great alternatives if you’re out of tahini.

STORAGE INSTRUCTIONS:

Let leftovers cool fully before storing in an airtight container. Keep refrigerated for up to 3 days. Reheat gently in a pan or microwave with a splash of water to loosen the sauce.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy (and plant-based) delights:

• Roasted Red Pepper Rigatoni: A Creamy, Comforting Pasta You’ll Crave
• Creamy Tomato Garlic Pasta
• Buffalo Chicken Pasta – One Pot

CONCLUSION:

Sweet & Spicy Vegan Tahini Noodles aren’t just a meal—they’re a hug in a bowl. Whether you’re winding down after a long day or treating yourself to something cozy on the weekend, this dish delivers warmth, flavor, and comfort every time. Try it once, and you might just make it part of your weekly routine. It’s easy, nourishing, and sure to become a household favorite.

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