Spicy Tahini Noodles with Bok Choy
These Spicy Tahini Noodles with Bok Choy have a creamy vegan sauce, tender bok choy and plenty of fresh herbs. A quick and easy dinner idea!
If you haven’t jumped on the tahini train, then you need to try these noodles. They are super creamy, a little spicy and definitely not lacking in flavor! Served with bok choy and topped with green onion, cilantro, sesame seeds and red pepper flakes (for an extra kick). These noodles are ready in less than 30 minutes and are the perfect weeknight dinner!
How to make the spicy tahini sauce
The tahini sauce is super simple. Grab a food processor or blender and add tahini (duh), soy sauce, rice vinegar, sriracha, agave, sesame oil, red pepper flakes, garlic and ginger. Blend until creamy and smooth – adding water as needed.
Tahini naturally has a bitter taste, but should be balanced by the other ingredients. If you find it to be too bitter, just add a little more soy sauce and you should be good to go.
Bring it together
Bring a large pot of water to a boil and add the pasta. When the noodles are 2 minutes from being done, add the bok choy to the water. This will cook the bok choy just enough (and save you from using another pan). Remove the bok choy and drain the noodles.
Place the empty pot back on the stove, add the noodles, the sauce & cilantro and give everything a good toss. Serve the noodles right away with the bok choy, more cilantro, green onion, sesame seeds, red pepper flakes and lime wedges.
This is the perfect weeknight dinner! It requires very few dishes, is balanced with noodles and veggies AND it’s totally saucy! You need to give it a try!
Need more recipe inspo? Check these out:
Spicy Tahini Noodles with Bok Choy
FOR THE SAUCE
- 1/2 cup tahini
- 1/3 cup low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha
- 2 tablespoons sesame oil
- 1 tablespoon agave
- 3 cloves garlic peeled
- 1 inch fresh ginger peeled
- red pepper flakes optional
- water as needed
FOR THE NOODLES
- 8 ounces linguine dry
- 2 bundles baby bok choy cut in half length-wise
- 2 tablespoons cilantro finely chopped
- 2 green onions finely chopped
- sesame seeds, lime wedges, red pepper flakes for serving
- Combine the sauce ingredients in a food processor or blender. Blend until smooth – adding water as needed. Taste and adjust seasonings as needed.* Set aside.
- Bring a large pot of water to a boil. Add the pasta and cook according to the package instructions.
- When the pasta is 2 minutes from being done, add the bok choy to the pot. Boil for the remaining 2 minutes and remove the bok choy with tongs. Drain the pasta.
- Place the empty pot back on the stove with no heat. Add the noodles, sauce and cilantro. Toss until combined.
- Serve immediately with the bok choy, green onions, sesame seeds, red pepper flakes and lime wedges.
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This was so easy and the flavor was amazing!! I had initially doubled the sauce recipe, which definitely wasn’t needed, but was happy to make leftovers the next day. Will definitely be making this on the regular.
WOW! I’m stunned I was able to make something so delicious with items I keep in my pantry/fridge regularly. A simple dish that packs flavor and felt like a treat.
So glad you enjoyed it – and had everything on hand!
AMAZING!!! A new staple in my house.
Yayyyyy! So glad it was a hit Linda!
This was a great recipe! The noodle consistency was a bit questionable as leftovers but outstanding flavor. ♥️
Absolutely delicious! My husband couldn’t get over how great the sauce was! My picky 10 year old loved it too!
Woooooo! So glad it was a hit with the whole fam!
I ate all of my remaining spicy tahini sauce tonight. I think I might cry. Dang that was delicious! You are a food genius.
hahaha – such an easy sauce to make for lots of dishes ❤️❤️❤️
Could you recommend a side dish or appetizer to serve with this? I plan on making it for four people (two are guests). Thanks in advance!
If you want more veggies I would do this cabbage: https://www.thissavoryvegan.com/sauteed-garlicky-cabbage/
And dumplings would make a great app: https://www.thissavoryvegan.com/mushroom-cabbage-dumplings/
Made this for dinner tonight. It was so comforting. Almost didn’t add the bok choy, but so glad I did. It pairs perfectly. I am consistently blown away by your mad skills. 👏
Made this Thursday for my family and they LOVED it and asked me to put this into the rotation permanently. There was a little left over and my husband had it the next day and my daughter was mad when she asked for it and discovered it was gone! Thank you so much for the great find!
haha! OMG, that’s hilarious (for me, not for your daughter)! So glad it was a hit!
I ended up just making the sauce with some black bean noodles and it was so delicious! Thanks so much as always.
Yummmmm…that sounds great!
CRAZY GOOD but sooooo rich and I didn’t even use the sesame oil! Next time I’ll use four baby bok choys instead of two and I think that would be perfect. I didn’t have agave so I used maple syrup. LOVE adding the bok choy straight into the pasta cooking. I’ll definitely make it again. ❤️ I’ve been on your mailing list for awhile, but this is the first of your recipes I’ve made. Look forward to making more!
Hi Diana – so glad you gave it a try! I’m always down for extra veggies, so that sounds like a great idea!