10-Minute Tahini Noodle Salad (Vegan High-Protein)

This 10-Minute Tahini Noodle Salad is the ultimate quick, delicious and wholesome meal. It’s vibrant, fresh and nourishing with a creamy tangy tahini dressing and tons of vegetables.

If you love noodles and want to make something to eat in 10 minutes (or less) then this recipe is for you. It’s packed with flavour, crunch and a creamy dressing and is easy to prep ahead of time, too. As part of my 30-minute meal series, I want to show off how accessible and nourishing vegan food can be. We don’t need any fancy ingredients or equipment and for these, you can make it all in one bowl.

Tossed together noodles and raw vegetables with chopsticks
10-Minute Tahini Noodle Salad

Why will I love these noodles?

These quick noodles are the dream, they are:

  • Fresh, zesty and zingy
  • Light, creamy and wholesome
  • Healthy, high in fibre and protein
  • Naturally vegan, gluten-free and nut-free
  • Made with plant-based ingredients
  • Ready in 10 minutes or less
  • Packed with vegetables (and highly versatile)
  • Great for meal prep, batch cooking and lunchboxes
  • Easy to make for one, two or to feed a crowd

If you already love the sound of this recipe, please skip ahead to the recipe card below. Or, let’s discuss the recipe in more detail.

What ingredients do I need?

The ingredients for these noodles are so simple and I have linked to my favourites in the “shop the recipe” section below.

Here’s what we need for the dressing:

  • Runny smooth tahini: it is important to have a really good tahini as this is the overall flavour of the dish. I love an authentic tahini (found in the world food aisles in the supermarkets) for this recipe or Belazu.
  • Maple syrup: for sticky sweetness and you can use other syrups like agave or vegan honey, too.
  • Dark soya sauce: this adds richness. Make sure it’s gluten-free, where needed.
  • Yondu or light soya sauce: yondu is a sauce in itself which is similar to light soya sauce with added flavour form garlic, ginger and has a bit more tang. If you don’t have this, you can use light soya sauce, too.
  • Lemon: or lime, for tang.
  • Garlic: I love using roasted garlic as it’s sweeter and less fiery but raw garlic is also great.
  • Ginger: fresh is best for this dressing.
  • Coconut milk: ideally from a tin but this can also be from the carton if you don’t have a tin open. It helps to thin the sauce down so it’s perfect to coat the noodles.

As for the rest of the bowls:

  • Noodles: you can use any type of noodles like soba, buckwheat, udon, ramen or glass noodles, too.
  • Vegetables: I use a mix of red cabbage, cucumber, bell pepper and sugar snap peas. It’s all about the colour in this dish so you can add any extra veggies you like.
  • Petit pois: these are a vegetable but also add protein to these noodles which is why I have kept them separately. They are high in protein and fibre and so delicious. You can also swap these for edamame beans or chickpeas, too.
  • Garnishes: I like to add some spring onion, red chilli, fresh chopped herbs, sesame seeds and chilli oil. These are all optional but make the dish even better.

Are these noodles gluten-free and nut-free?

Make sure that your noodles are gluten-free and this dish is also nut-free (tahini is made from sesame seeds).

How do I make this?

This dish is ready in a few steps:

  • Mix together all the ingredients for the dressing: till creamy and smooth.
  • Cook the noodles and prepare the vegetables: into matchsticks.
  • Toss everything together: and garnish as you like.

How long will this last?

Once made, keep these noodles for 2-3 days in a sealed container in the fridge.

Close up of noodles on chopsticks

What else can I make?

If you are looking for more noodles and quick meal ideas, how about my:

Tossed together noodles and raw vegetables with chopsticks

10-Minute Tahini Noodle Salad (Vegan)

Yield: 2
Prep Time: 10 minutes
Total Time: 10 minutes

This 10-Minute Tahini Noodle Salad is the ultimate quick, delicious and wholesome meal. It’s vibrant, fresh and nourishing with a creamy tangy tahini dressing and tons of vegetables.


For the Tahini Dressing:

  • 3 tbsp (45g) runny, smooth tahini
  • 1 tbsp maple syrup
  • 1 tbsp dark soy sauce
  • 1 tbsp yondu sauce, or light soy sauce
  • ½ lemon, juiced (1 tbsp)
  • 1 roasted garlic clove (or use raw), crushed
  • ½-inch piece ginger, peeled and grated
  • 2 tbsp coconut milk

For the Noodles:

  • 150g noodles, I used ramen noodles
  • 80g red cabbage, shredded
  • 100g cucumber, in matchsticks
  • ½ large orange/red/yellow pepper, in matchsticks
  • 100g sugar snaps, halved
  • 160g petit pois, thawed
  • 1 spring onion, chopped
  • 1 small red chilli pepper, sliced, optional
  • 1 tbsp freshly chopped coriander, mint or parsley
  • Sesame seeds
  • 2 tsp chilli oil


  1. Cook the noodles: according to packet instructions and toss in cold water to cool down.
  2. Make the tahini dressing: whisk together all the ingredients till smooth and creamy.
  3. Prepare all the salad ingredients: shredded and chopping the vegetables.
  4. To serve: toss the noodles with ½ the dressing and divide between two bowls. Add all the vegetables, chilli pepper and fresh herbs and drizzle over the rest of the dressing. Toss well and then serve with the sesame seeds and chilli oil, if you like.
  5. To store: eat straight away or keep in a sealed container in the fridge for 2-3 days and toss together just before serving.

Shop the recipe

Stay in touch

I look forward to hearing what you think of this 10-Minute Tahini Noodle Salad so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With noodle salad love x

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