Some years ago I had come across a recipe for tahini noodles, and I made them several times. They were quite tasty, but somehow they fell out of our meal rotation. It’s been so long now, that I can’t remember where I found the recipe, and for some reason it’s not in my recipe binder. (The one thing I do remember is that it wasn’t in a cookbook.) I’ve found myself with a hankering for tahini and noodles lately, though, so I decided to recreate the dish.
This type of meal is usually served in the hot summer months. Despite the fact that the calendar says autumn is here, it’s still pretty warm out. While all of my friends are running to the store for pumpkin-this and apple-that, I’m still trying to keep my cool from the heat and humidity. So, I’m seeing September out with one last semi-cooked, cooling recipe.
Cabbage and broccoli are both cooler weather veggies, so this is a good recipe to bridge the summer and autumn seasons with. These Tahini Noodles come together quickly, so they’re perfect for dinner on busy weeknights, and they travel well, so they make a great lunch-on-the-go. They can be served warm, at room temperature, or even cold!
Because different brands of tahini can vary in texture, you may need to add more liquid that I’ve specified in the recipe. If you find the sauce is too thick, add more water, a teaspoon at a time. I used Trader Joe’s organic tahini, which is a little on the thin side.
- 1 8 ounce package noodles (spaghetti, linguine, rice noodles, etc.)
- 1 bunch broccoli chopped into small, bite-sized florets
- ½ cup tahini
- ¼ cup lemon juice
- 2 tablespoons water
- 2 tablespoons tamari
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- ¼ teaspoon sea salt
- Pinch red pepper flakes
- 2 carrots shredded or julienned
- 2 cups shredded or thinly sliced green cabbage savoy, napa, or green cannonball
- ¼ cup parsley coarsely
- 2 tablespoons sesame seeds
Bring a large pot of water to a boil. Add the noodles and cook according the package directions. Add the broccoli florets to the pot about a minute or two before the pasta is done.
Drain the pasta and broccoli, and set aside to cool for about 5 inutes.
In a small bowl, whisk together the tahini, water, lemon juice, tamari, mustard, garlic powder, sea salt, and red pepper flakes. If the mixture seems too thick, add more water, a teaspoon at a time.
Place the noodles and broccoli in large bowl and gently toss in carrots and cabbage. Add the tahini sauce, and gently mix to coat everything.
Top the dish with scallions and sesame seeds.
Serve at room temperate. Dish can also be refrigerated and served cold.