What is better than a big bowl of noodles, you ask? A big bowl of noodles drizzled in a deliciously creamy, rich and flavourful tahini dressing, that’s for sure. Tahini features heavily both in my recipes and in my daily meals that don’t quite make the ‘gram. From drizzling over salads, to spooning from the jar and spreading thickly onto toast, it is such a versatile and adaptable spread.
I recently used this tahini at my Live Cooking Demo at Balance Festival London and it was clear that lots of you loved it so I thought it about time to bring another recipe to you that features this simple, wholesome and amazing ingredient.
A good quality tahini will be 100% sesame seeds and quite runny, I really like the one from Belazu who kindly sent me a kilo jar (it doesn’t take long to get through!) and am so happy to bring you another recipe created in collaboration with Perkier. You can see my previous savoury, nutritionally balanced recipe for Rainbow Quinoa Salad, although I think I may just prefer this Tahini Noodle Satay Salad…
This recipe is a winner for a few reasons, the main one being the aforementioned tahini dressing but it is also really easy to whip up, taking less than 15 minutes to cook making it a really delicious and healthy mid-week dinner. It is also packed with flavour thanks to the garlic and ginger fried vegetables. You can be flexible with the vegetables used, the ones below are my favourites but you could use any coloured bell pepper, as well as jazzing it up with courgettes, cauliflower florets, cubed sweet potato, aubergine chunks, kale… the list is endless. I like to add edamame beans for some plant-based protein, colour and texture contrast although you could use fried tempeh or tofu cubes or another bean here.
Back to the dressing – simply stir together the creamiest tahini you can find with some lime juice for tang, tamari soy sauce for umami depth of flavour and some fruit syrup for a sticky sweetness. A word of advice: make up extra sauce for drizzling over salads, toasts and into your mouth over the next few days. Do not worry if your sauce seems to split, just keep stirring and adding a splash of water until you reach a drizzling consistency.
I like to serve my Tahini Noodle Satay Salad with some sesame seeds, chopped fresh chilli and spring onion for more texture and colour and it looks impressive to serve to guests this way!
This Tahini Noodle Satay Salad really is a mid-week superstar meal that will satisfy the hungriest of friends and family members while loading them with a rainbow of vegetables, healthy fats, plant-proteins and carbohydrates. This dish is naturally vegan, gluten-free and nut-free making it a great meal for allergy sufferers and fussy eaters. It is packed with flavour, texture and colour that keeps you coming back for more.
For more ways to use tahini, have a look at my Moroccan Cauliflower Rice with Dates, Cashews and Tahini, Miso Bean Stuffed Butternut Squash with Tahini Cream or how about some sweet Giant Protein Pancakes or Double Chocolate Banana Bread Brownies with Dark Chocolate Tahini Ganache.
Tahini Noodle Satay Salad
A quick and easy vegan, gluten free and nut free lunch or dinner packed with vegetables, hearty noodles and protein rich edamame beans, drizzled in a creamy tangy tahini dressing.
- 2 nests/portions of buckwheat noodles
- Coconut oil
- 2 garlic cloves crushed
- 1-inch piece ginger, peeled and grated
- 1/2 head broccoli, florets chopped small
- 1 red pepper, thin strips
- 2 small carrots, ribboned
- 120g edamame beans, thawed
- 1 bunch fresh coriander, chopped
- 4 tbsp tahini
- 2 tbsp lime juice
- 2 tbsp tamari soy sauce
- 1 tsp fruit syrup
- To serve: sesame seeds, chopped chilli, chopped spring onion
1. Heat 1 tbsp coconut oil in a large frying pan or wok. Add the garlic and ginger and fry for a minute until fragrant.
2. Add the broccoli, pepper strips and carrot ribbons and fry for 5 minutes until the vegetables are tender but with a bite.
3. Add the edamame beans and warm through.
4. Meanwhile, cook the noodles according to packet instructions and drain.
5. Add the drained noodles to the vegetables and toss well.
6. Stir together the tahini, lime juice, tamari soy sauce and syrup and stir until smooth and creamy, adding 2-4 tbsp water as needed. Season to taste with black pepper.
7. Serve the noodles drizzled with tahini sauce, sprinkling over the chopped coriander, sesame seeds, chilli and spring onion.
I look forward to hearing your thoughts on this recipe for Tahini Noodle Satay Salad, please leave your thoughts below and tag me in your creations on social media. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With tahini noodle love x