A super fast Tahini Noodle Bowl tossed with steamed edamame, red pepper, and scallions, all dressed up in a creamy tahini-peanut butter sauce.
These are the perfect noodles to pack for lunch or a quick and easy dinner. They can be enjoyed at room temp or refrigerated. Option to add a piece of baked salmon to the top for your weekly dose of Omega-3s!
What I love about this Easy Tahini Noodle bowl
- The creamy tahini dressing.
The tahini dressing has dark peanut butter too which adds that extra creamy + rich flavor. - Edamame!
I can eat edamame like popcorn! And they are full of plant-based protein + fiber! - The Noodles.
I’m super obsessed with these Lotus Brown Rice and Millet Ramen noodles. Why use regular ramen noodles when you can make gluten-free noodles that use whole grains!
What is Tahini?
Tahini is just like a nut butter – except it’s a smooth paste of ground sesame seeds. It’s often that extra something in hummus that gives a rich umami flavor. You can use it pretty much anywhere you’d use a nut butter and it just makes a pretty darn good creamy dressing.
Sesame seeds are a powerhouse for the brain. They contain amino acids that produce dopamine, essential for memory and mental acuity. I’ve always been drawn to anything with sesame seeds – sesame bagels are my favorite! Try my everything bagel pretzels with sesame seeds!
There are so many brands of tahini and it’s important to find one that is good quality and has a smooth taste, aka not bitter. I love Once Again organic tahini which I find in my local Natural Grocers.
A few of my best recipes with tahini are:
+ Farro Bowl with Tahini Dressing
+ Broccoli Barley Bowl with Tahini Dressing
And of course one of my favorite little sweet snacks with tahini and sesame seeds are these:
+ Maple Almond Cashew Clusters
and my flagship cookies…
A super fast Tahini Noodle Bowl tossed with steamed edamame, red pepper, and scallions, all dressed up in a creamy tahini-peanut butter sauce.
- 1 red pepper, diced
- 1 cup frozen edamame, steamed (you can steam them in their pods or already shelled – whatever you find in your grocery store)
- 6 green onions, chopped
- sesame seeds, to garnish
- 5 oz brown rice + millet Ramen noodles, cooked (2 noodles cakes)
- 1 Tbs tahini
- 1 Tbs peanut butter
- 1 Tbs extra-virgin olive oil
- 1 garlic clove, minced
- 1 Tbs fresh lime juice
- 1 Tbs rice vinegar
- 2 tsp Sriracha
- 2 Tbs warm water, more as needed
- 1/2 tsp Kosher salt
- 1/4 tsp honey
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Steam edamame in a large stock pot with steamer basket. (I use frozen edamame in pods and remove the pod after steaming, approx. 10 minutes until tender).
Season with a couple pinches of salt after cooking.
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In a small Cuisinart or blender, mix all tahini dressing ingredients until emulsified.
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Cook noodles according to package instructions. Drain and rinse.
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Chop the red pepper and scallions. Place in a large bowl.
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Add steamed edamame, noodles and tahini sauce. Taste and adjust for salt.
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Add sesame seeds to top + serve with extra Sriracha and a lime wedge.
More vegetarian lunch ideas for you
These noodles were super delicious and filling! Love how easy it is. Perfect for a busy weeknight dinner!
Thank you for trying this recipe! Glad you enjoyed these noodles!