When I'm in a hurry, I still want a quality meal even though I have limited time. Light, yet satisfying Vegan Thai Tahini Noodle Bowls are the answer to your 30 minutes or less dinner. Delicious, and satisfying, this bowl is packed with vegetables and a light Thai Tahini dressing. And, it can be made a day in advance, for even more speedy delivery,
Plus, you can customize your bowl based on what's in your refrigerator or what you're craving. Today, I found red and white cabbage, green onions, leftover edamame, red pepper, and a variety of other veggies in my refrigerator. So, from start to finish, I used my extra veggies, and dressed them up for dinner.
In order to satisfy my Asian food craving, I focused on creating a delicious, slightly spicy, sweet, crunchy, and healthy bowl. With that in mind, the ginger tahini dressing brings the savory and sweet flavors together in beautiful harmony. Although I'm typically a savory girl, I like it a little sweet as well. I always add more red pepper flakes, or ask for the extra spice at our local Thai restaurant.
Not only does this salad make a fabulous dinner, but if you're smart, you make enough for lunch the next day. In fact, I think the longer in sets in the dressing, the more fabulous the Vegan Thai Tahini Noodle Bowls. Ultimately,
WHY RICE NOODLES? 4-6 MINUTES AND DONE!
Rice noodles are noodles made from rice, so they are naturally gluten-free. The principal ingredients, for example, are rice flour and water. Not only are rice noodles delicious, they cook in 4-6 minutes, depending on how you like them. Furthermore, rice noodles absorb the flavors of dressing and maintain their texture regardless of dressing in advance.
Another great tip for cooking rice noodles is because it only takes 4-6 minutes to boil, you can also cook vegetables, like broccoli, at the same time in the same pot.
GINGER-TAHINI DRESSING
Despite my usual miso, or nut based dressing, I decided to use tahini for this particular bowl. Tahini, a paste made of pureed sesame seeds, is a lot like almond butter or peanut butter, but with a milder taste.
Even though, tahini is often used in Middle Eastern dishes such as hummus, tahini is a versatile ingredient because it heightens the flavors of the other ingredients in the dressing. The tahini, though a main ingredient, serves as the creamy base for the roasted sesame flavored dressing.
ADD EVERYTHING TO ONE BOWL AND TOSS
Additional flavors can be added to the dish prior to serving. For example, peanuts, wasabi peas, sriracha peas, and extra red pepper flakes can be served on the side. Furthermore, adding more cilantro is also an option.
If you enjoy Asian salads, you will love my Spicy Tofu Asian Salad with Skinny Peanut Dressing and Kale Asian Pasta Salad.
Vegan Thai Tahini Veggie Noodle Bowls
Ready in under 30 minutes, Thai Tahini Veggie Noodle Bowl can be served hot or cold. Full of vegetables and rice noodles, with a light tahini sauce is a fabulous, guilt-free noodle bowl you will love.
Ingredients
THAI NOODLE BOWL
- 8 ounces Rice Noodles
- 1 cup broccoli florets
- 1 cup purple Cabbage – thinly sliced
- 1 cup white 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
- 12 ounces Soba or rice noodles
GINGER TAHINI DRESSING
- 4 Tablespoons Tahini
- 2 inches Fresh Ginger – peeled and sliced
- 2 cloves Garlic - minced
- 2Tablespoons 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
- 1/1 teaspoon Sea Salt
- Pepper to taste
OPTIONAL
- Baked or grilled tofu
- Lime Wedges, or garnish
- Peanuts
- Wasabi peas
- Sriracha peas
- Extra cilantro, chopped
SAUCE
- 1/2 cup Tahini
- 1/2 cup water
- 2 Tablespoons lime juice
- 4 teaspoons Sriracha
VEGETABLES
- 3 cups shredded purple cabbage
Instructions
GINGER TAHINI DRESSING
- Blend all ingredients in a high speed blender until smooth
- Set aside
VEGATBLES
- 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
COOK NOODLES/BROCCOLI
- In 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 bowl with vegetables
- Pour sauce over noodles/vegetables and toss
*This salad can be made 1 day ahead of time, dressed.
SERVING
- Serve salad in individual bowls
- Add cilantro, nuts, or any additions to the top
- Serve with chop sticks or a fork
- ENJOY!
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Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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