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Tahini Noodles square

Tahini Noodles

Tahini Noodles are a deliciously quick and easy meal. In this simple recipe, your favorite pasta is tossed together with vegetables and savory tahini sauce. It can be served warm or cold, and it’s terrific for either lunch or dinner. 

Course Main Course
Cuisine Fusion
Keyword tahinin noodles
Prep Time 10 minutes
Cook Time 10 minutes
Yields 4 servings
Calories 341 kcal
Author Dianne


  • 1 8 ounce package noodles (spaghetti, linguine, rice noodles, etc.)
  • 1 bunch broccoli chopped into small, bite-sized florets (about 5 cups)
  • 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 (about 2 cups)
  • 2 cups shredded or thinly sliced green cabbage savoy, napa, or green cannonball
  • 2 scallions sliced
  • 2 tablespoons sesame seeds


  1. Cook the noodles according the package instructions. If your noodles are to be cooked in a pot on the stovetop, you can cook the broccoli along with them by adding the broccoli to the pot a minute or two before the noodles are done. 

  2. If you’re using rice noodles that just need to be soaked in boiling water for a few minutes, you can steam your broccoli in a separate pot. To do this, I add about an inch of water to a large pot and place a steamer basket inside of it. I fill the basket with the broccoli florets, bring the water to a boil, cover the pot, and let it cook for about 5 minutes. The broccoli softens and turns bright green.

  3. Drain the pasta and broccoli, and set aside to cool for about 5 minutes.

  4. Mix together the tahini, water, lemon juice, tamari, mustard, garlic powder, sea salt, and red pepper flakes to make the sauce. You can do this by placing all of the ingredients in a bowl and whisking briskly, your can throw them all into a blender. If the mixture seems too thick, add more water, a teaspoon at a time.

  5. 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.
  6. Top the dish with scallions and sesame seeds.
  7. Serve warm or at room temperate. It can also be refrigerated and served cold.