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Asian Tahini Noodle Bowl
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5 from 15 votes

Tahini Asian Noodles

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 Asian noodle bowl is a fabulous, gluten-free, oil-free noodle bowl you will love.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Entrees
Cuisine: Asian
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 484kcal


Tahini Asian Noodles

  • 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
  • cup Peanuts
  • 3 Tablespoons Toasted Sesame Seeds

Ginger Tahini Dressing

  • 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

Optional Ingredients

Marinate for Tofu (Optional)

  • ½ cup Tahini
  • ½ cup water
  • 2 Tablespoons lime juice
  • 4 teaspoons Sriracha


GInger Tahini Dressing

  • Blend all ingredients in a high-speed blender until smooth.
  • Set aside.


  • Cut and julienne vegetables; except for the 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 a large pot, fill ¾ 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.


  • Prepare this tahini Asian noodles salad up to 1 day ahead of time. 
  • For optimum flavors, dress the noodles and allow them to chill in the refrigerator. 
  • When dressing, add the tahini to the blender last so it doesn't stick to the base. 
  • If you don't like the taste of cilantro, Thai basil is lovely with these flavors.
  • If eating this dish warm or hot, consider sauteeing all the vegetables while the noodles cook. Then, toss everything together once the noodles are drained. 
  • I like this dish with grilled tofu.
  • Substitute nut butter for tahini, or try carrot ginger dressing for a nut-free option.


Calories: 484kcal | Carbohydrates: 100g | Protein: 24g | Fat: 1g | Polyunsaturated Fat: 1g | Trans Fat: 0.003g | Sodium: 453mg | Potassium: 1099mg | Fiber: 11g | Sugar: 25g | Vitamin A: 9357IU | Vitamin C: 99mg | Calcium: 271mg | Iron: 6mg