Asian Tahini Noodle Bowls
Raw veggies are tossed together with rice noodles and a tahini dressing in these Asian Tahini Noodle Bowls. A quick vegan dinner or make ahead lunch!
Ingredients
FOR THE TAHINI SAUCE
- 1/4 cup tahini
- 3 tbsp low sodium soy sauce
- 2 tsp sriracha
- 1.5 tsp ginger paste
- 2 cloves garlic
- 1.5 tsp rice wine vinegar
- 1 tsp agave
- 1/4 cup oil
- 1/4 cup water plus more to taste
FOR THE BOWLS
- 8 oz rice noodles
- 1 tsp oil sesame or olive
- 2 bell peppers diced
- 1 large carrot diced
- 2 cups spinach chopped
- cilantro for topping, to taste
- 2 green onions for topping, chopped
- sesame seeds for topping, to taste
Instructions
- Prepare the tahini sauce by combining all of the ingredients in a blender. Blend until combined, adding more water if needed. Set aside until ready to use.
- Prepare rice noodles according to package instructions. After they have finished cooking, rinse noodles under cold water. Heat oil in a pan over medium heat. Add cooked noodles to the pan with 1-2 tablespoons of the tahini sauce and sauté for 2 minutes. Remove from the pan to cool.*
- Once the noodles are cool, combine them with the bell peppers, carrot & spinach and toss to combine.
- Divide noodles and veggies among 4 bowls and top with green onion, cilantro, sesame seeds, and desired amount of tahini sauce.
Notes
*If you want to serve this warm, no need to let the noodles cool, just serve them right away.