It’s been pretty hot in Vancouver lately so I’ve been loving these creamy tahini noodles. I’ve been posting about them on my Instagram and thought that it was about time that I post my recipe for them. The sauce for these creamy tahini noodles is nutty, smooth and absolutely addicting.
My favorite part about them is that you can pair the sauce with any type of noodles you want whether they be zoodles, rice, buckwheat, kelp, or wheat. With that being said, I think it works better with gluten-free noodles because I find that wheat noodles clump together easily.
The tahini sauce itself is easy to make because all you need is a bowl to mix everything together. If you’re someone who likes to meal prep, you can make extra and store the rest in the fridge for up to one week. I wouldn’t recommend pre-mixing the dressing with your noodles if you are meal prepping though because I find that it doesn’t keep as long.
Creamy tahini noodle recipe
Ingredients
- 1/2 cup tahini (sesame paste)
- juice of 1/2 a lemon
- 2 cloves garlic, minced
- 1/4 cup nutritional yeast
- salt and pepper
- about 1/3 cup water
Instructions
- Mix the tahini, lemon juice, garlic, nutritional yeast, salt and pepper together.
- Add the water a tablespoon at a time until you reach your desired consistency.
Let me know below what you think of this recipe!
