Best 4 Rice Noodles With Tahini Sauce And Mixed Veggies Recipes

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Indulge in a delightful culinary journey with our versatile rice noodles, masterfully paired with a creamy tahini sauce and a vibrant array of mixed vegetables. This tantalizing dish offers a symphony of flavors and textures, tantalizing your taste buds with every bite. The delicate rice noodles soak up the richness of the tahini sauce, while the crisp-tender vegetables add a refreshing crunch. This recipe is a symphony of flavors and textures, offering a wholesome and satisfying meal. It's not only delicious but also incredibly versatile, allowing you to customize it to your liking. Whether you're a vegetarian seeking a hearty and flavorful dish or a meat-lover looking for a lighter alternative, this recipe has something for everyone. So, embark on this culinary adventure and discover the delectable delights that await you!

Let's cook with our recipes!

TAHINI NOODLES



Tahini Noodles image

Ready in under 30 minutes, tahini noodles can be served hot or cold. With a light tahini sauce full of vegetables and rice noodles, this tahini noodle bowl is a fabulous, gluten-free, oil-free noodle bowl you will love.

Provided by Kathy Carmichael

Categories     Entrees

Time 30m

Number Of Ingredients 33

8 ounces Rice Noodles
1 cup broccoli florets
1 cup red cabbage - thinly sliced
1 cup green cabbage (shredded)
3 large carrots (julienned (about 1 cup))
1 red bell pepper (julienned)
½ cup scallions (white and green parts - thinly sliced)
1 Jalapeño (seeded and minced)
1 cup Edamame - shelled
3 Tablespoons Fresh Cilantro - roughly chopped
1/3 cup Peanuts
3 Tablespoons Toasted Sesame Seeds
4 Tablespoons Tahini
2 inches Fresh Ginger - peeled and sliced
2 cloves Garlic - minced
2 Tablespoons Rice Wine Vinegar
2 Tablespoon Lime Juice
6 Tablespoons Reduced Sodium Soy Sauce or Tamari
1 teaspoon Crushed Red Pepper Flakes
6 Tablespoons Maple Syrup
4 Tablespoons water
1/12 teaspoon Sea Salt
Pepper to taste
Baked or grilled tofu
Lime Wedges (or garnish)
Peanuts
Wasabi peas
Sriracha peas
Extra cilantro (chopped)
1/2 cup Tahini
1/2 cup water
2 Tablespoons lime juice
4 teaspoons Sriracha

Steps:

  • Blend all ingredients in a high-speed blender until smooth
  • Set aside
  • Cut and julienne vegetables; except broccoli florets
  • Place vegetables into a large bowl, except for the broccoli
  • Cook and shell edamame (I used mame; already shelled edamame); set aside to cool
  • In a large pot, fill 3/4 full of water; add a little salt
  • Bring to a boil
  • Add rice noodles and broccoli
  • Boil for 4-6 minutes
  • Drain using a colander and run cold water over noodles and broccoli until cool
  • Shake to drain again.
  • Add noodles and broccoli to the bowl with vegetables
  • Pour sauce over noodles/vegetables and toss
  • *This salad can be made 1 day ahead of time, dressed.
  • Serve salad in individual bowls
  • Add cilantro, nuts, or any additions to the top
  • Serve with chopsticks or a fork

Nutrition Facts : Calories 784 kcal, Carbohydrate 100 g, Protein 24 g, Fat 36 g, Sodium 1853 mg, Fiber 11 g, Sugar 25 g, SaturatedFat 5 g, TransFat 0.003 g, UnsaturatedFat 28 g, ServingSize 1 serving

CRISPY BROCCOLI SWEET AND SPICY SESAME TAHINI NOODLES



Crispy Broccoli Sweet and Spicy Sesame Tahini Noodles image

Incredible, sweet and spicy tahini noodles with crispy broccoli take just 30 minutes to make for the perfect weeknight dinner! These vegan tahini noodles have a delicious homemade sweet and spicy sauce and are the best meatless Monday meal. Easily choose your spice level and customize with your fav proteins!

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Dairy Free     Dinner     Gluten Free     Lunch     Nut Free     Vegan     Vegetarian

Time 30m

Number Of Ingredients 18

For the sweet and spicy sauce:
3 tablespoons low sodium soy sauce
1/3 cup tahini (we use Soom)
2-3 tablespoons brown sugar (or sub coconut sugar or honey)
1/2 tablespoon rice vinegar
1 tablespoon fresh grated ginger
2 cloves garlic, minced
1-2 tablespoons hot chili paste (such as sambal oelek)
2-4 tablespoons water, to thin the sauce
For the broccoli:
1 tablespoon sesame oil (preferably toasted sesame oil)
1 large head of broccoli, chopped into florets (about 4-5 cups broccoli florets)
Freshly ground salt and pepper
For the noodles:
10 ounce rice noodles (or sub spaghetti or linguine)
For serving:
Red pepper flakes, if you want it extra spicy
Toasted sesame seeds

Steps:

  • First make your sweet and spicy sauce: in a medium bowl, whisk together the soy sauce, tahini, brown sugar, rice vinegar, ginger, garlic, hot chili paste and water together. You want the sauce to be pourable and fairly thin, like a salad dressing, it will thicken as it sits a bit. Set aside.
  • Add 1 tablespoon sesame oil to a large pot and place over medium heat. Add in broccoli florets, season with a little salt and pepper and cook, stirring frequently, for 6-8 minutes or until broccoli is slightly tender but still has a bite. The broccoli should get somewhat charred and slightly golden and crispy in places.
  • While the broccoli is cooking you can make your rice noodles according to the directions on the package. Then drain and set aside.
  • Once the broccoli is done cooking, you can add in your rice noodles and the tahini sauce. Toss well to combine and coat the noodles and broccoli with the sauce. Garnish with sesame seeds and extra red pepper flakes if you want it a little spicier. Serves 4.

Nutrition Facts : ServingSize 1 serving (based on 4), Calories 453 kcal, Fat 15.2 g, SaturatedFat 2.1 g, Carbohydrate 73 g, Fiber 4.5 g, Sugar 6.6 g, Protein 11.9 g

SPICY TAHINI RICE NOODLES



Spicy Tahini Rice Noodles image

Sautéed onions, jalapeno, mushrooms, and broccoli get served with gluten free rice noodles, all coated in an easy + super creamy Spicy Tahini sauce. You are going to love this vegetarian + vegan rice noodles recipe!

Provided by Casey Colodny

Categories     Main Dish

Time 30m

Number Of Ingredients 13

8 oz rice noodles (cooked according to package instructions)
3 tbsp olive oil (divided)
1 ea medium onion (chopped small (~1 cup))
1 ea large jalapeno (diced)
8 oz package mushrooms (cut in half and sliced thin)
3 cups broccoli florets (chopped small)
2 ea green onions (sliced thin (~½ cup))
salt & pepper
½ cup tahini
2 tbsp lime juice
2 tbsp coconut aminos
2 tbsp sriracha (or sub hot sauce of choice)
½ cup water + more to thin

Steps:

  • Start by preparing rice noodles according to package instructions. Set aside.
  • To a large sauté pan, add 1 tbsp olive oil and heat to medium.
  • Add onion and jalapeño, sprinkle with a pinch of salt, and cook for 2-3 minutes, or until onions start to brown. Add to a small bowl and set aside.
  • Add additional 1 tbsp olive oil to the pan + sliced mushrooms, cooking for 3-5 minutes or until mushrooms start to brown. Once cooked, remove from heat and move to the same bowl with cooked onions + jalapeño.
  • Add additional 1 tbsp olive oil and cook broccoli for 2-3 minutes, until cooked to desired consistency. Add cooked onions, jalapeño, and mushrooms back to the pan and stir to combine. Turn off heat or keep on low to keep warm.
  • Prepare sauce by using a hand blender to mix together tahini, coconut aminos, lime juice, sriracha, and water. Add additional water to thin if you prefer a runnier sauce.
  • Add cooked rice noodles back to the pan with onion/jalapeño/mushroom mixture and top with sauce and chopped green onions. Cook over low heat until warmed through. Enjoy!

RICE NOODLES WITH TAHINI SAUCE AND MIXED VEGGIES



Rice Noodles With Tahini Sauce and Mixed Veggies image

My sis and me came up with this tasty asian inspired recipe ourselves one day when wanting to use up some rice noodles. Its a rather quick to make and easy dish, which we think tastes fabulous. Plus the tahini sauce and the veggies make it super healthy.

Provided by Lalaloula

Categories     Asian

Time 35m

Yield 3 serving(s)

Number Of Ingredients 9

250 g rice noodles (I used Thai style-those are thin and made only from rice flour and water)
2 big onions
6 carrots
60 g frozen peas (more or less as you please)
2 tablespoons sesame seeds
2 tablespoons tahini
1 tablespoon butter
1 tablespoon sesame oil
gomashio, for sprinkling (optional)

Steps:

  • Wash, peel and cut carrots into small strips. Peel onion and slice.
  • Heat butter and sesame oil in a big pan. Add onions, sesame seeds and carrots and sautee for some minutes. Add peas and some water (2-3 tbs) and simmer covered for about 10 minutes until veggies are tender but not mushy.
  • Season with tahini and salt to taste.
  • 3 minutes before veggeis are ready, place rice noodles in a dish and pour over boiling water. Allow to brew until noodles are ready (mine take 3 minutes, if yours take longer you will have to start making them earlier). Drain noodles and toss with veggies and sauce.
  • Serve sprinkled with gomashio if you like or some asian herbs.

Nutrition Facts : Calories 576.1, Fat 17.1, SaturatedFat 4.4, Cholesterol 10.2, Sodium 296.6, Carbohydrate 97.9, Fiber 8.6, Sugar 10.9, Protein 8.8

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling.
  • Choose the right noodles: There are many different types of rice noodles available, so be sure to choose one that is suitable for your dish. For this recipe, we recommend using thin or medium-width noodles.
  • Cook the noodles according to the package directions: Different types of noodles have different cooking times, so be sure to follow the instructions on the package. Generally, rice noodles are cooked by boiling them in water for a few minutes.
  • Make the tahini sauce ahead of time: The tahini sauce can be made up to 2 days in advance, so you can save time on busy weeknights. Simply whisk together the tahini, lemon juice, water, garlic, salt, and pepper in a bowl until smooth.
  • Use a variety of vegetables: Feel free to use your favorite vegetables in this dish. Some good options include broccoli, carrots, snap peas, bell peppers, and spinach.
  • Don't overcrowd the pan: When cooking the vegetables, be sure to not overcrowd the pan. This will help them cook evenly and prevent them from steaming.
  • Serve immediately: This dish is best served immediately after it is made. The noodles will start to soften and become mushy if they sit for too long.

Conclusion:

Rice noodles with tahini sauce and mixed veggies is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The tahini sauce is creamy and flavorful, and the vegetables add a nice crunch and freshness. This dish is also very versatile, so you can easily customize it to your liking. For example, you can add more vegetables, or you can use a different type of sauce, such as a peanut sauce or a spicy chili sauce.

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