Tahini Noodle Bowl (Print Version)
# Ingredients:
→ Tangy Spicy Sauce
01 -
120 ml of creamy tahini paste
02 -
80 ml tamari or soy sauce (go for low sodium)
03 -
2 garlic cloves, peeled and ready
04 -
2.5 cm chunk of fresh ginger, peeled
05 -
1 jalapeño, sliced into large pieces
06 -
Juice squeezed from 2 limes
07 -
1 tablespoon of spicy sriracha
08 -
2 tablespoons of sesame oil for richness
→ Fresh Salad Mix
09 -
225 g of spaghetti, rice noodles, or linguine
10 -
2 bell peppers cut into thin slices
11 -
1/2 small head of finely shredded green cabbage
12 -
1/2 head of purple cabbage, shredded thin
13 -
2 carrots, shredded into slivers
14 -
1 bunch of fresh cilantro, roughly chopped
15 -
5 green onions, finely sliced
# Instructions:
01 -
Boil a big pot of water. Follow the package instructions to cook noodles until they’re just firm enough (al dente). Drain them well and rinse under cool water to stop them from overcooking or sticking together.
02 -
Using a blender or food processor, blend together tahini, tamari, garlic, ginger, jalapeño, lime juice, sriracha, and sesame oil until the mixture is velvety smooth. Adjust the flavors if needed after tasting.
03 -
Toss the noodles (make sure they’re cool) with bell peppers, shredded cabbages, carrots, chopped cilantro, and green onions in a large bowl. Pour the sauce over everything and mix until every bite is coated evenly.
04 -
Serve up the salad in bowls at room temperature or chilled. Let it sit for a little while (around 10-15 minutes) for the best flavor before diving in.
# Notes:
01 -
This salad can hang out in the fridge for about 3 days.
02 -
The sauce works great when made beforehand—it keeps fresh in the fridge for up to 5 days.