Tahini Noodles

Tahini sauce meets noodles makes a creamy and light meal with a little spice to kick it up a notch.

These tahini noodles is a must try! Made with a spicy tahini sauce, topped off with lo mein noodles with steamed carrots and cabbage. You can definitely add your choice of proteins to this dish such as, grilled chicken or shrimp. I kept mine vegan and it was so satisfying.

I love the way tahini taste. Tahini is a staple in a middle eastern pantry. Such as, falafel sandwiches, hummus, or pairs well as a dipping sauce or dressing. Tahini is made by grinding of sesame seeds into a smooth paste. I love working with this ingredient and combining this with noodles was really good.

So the main ingredient is the tahini paste. You can find this at almost any grocery store or even a middle eastern grocery store!

What you’ll need:

One pack of lo mein noodles– this is my favorite type of noodles to cook with because it’s fast to make, only 3 minutes boil time, and the texture tastes great. You can use spaghetti noodles if you don’t have lo mein noodles.

Shredded carrots and cabbage– these two vegetables pairs so well together. I steamed the two vegetables because I didn’t want my vegetables as crunchy. However, you can choose any vegetables you like for this dish.

Tahini paste

Coconut milk – this will make the sauce creamy. Make sure its the cooking kind not the kind your drink from.

Sriracha sauce– a little kick won’t hurt. If you don’t like spice you can leave this out.

Lime – juice of a lime will make the sauce tangy.

Olive oil

Chopped Garlic

Rice vinegar

Garnish with chopped cilantro and sesame seeds! Enjoy!

Let’s cook!

To begin, you want to start by making the sauce. Mix all the ingredients in a mixing bowl. When you open the tahini paste, you will notice oil on top, to mix, use a long sooon, stir around gentle so the oil doesn’t spill out. The oil is mostly sesame oil so the tahini last long. I usually store the tahini paste in the fridge to have it last a long time. Mix ingredients until combined.

Cook your noodles. Lo mein noodles cook fast. About 3-4 minutes. Rinse with water and set aside.

Next you want to add your vegetables. My choice of veggies were shredded carrots and cabbage. You can add any types of vegetables you prefer. Steam the carrots and cabbage or you can sauté them. I like my vegetables between soft and crunchy. Steamed vegetables adds the perfect consistency to this recipe!

Mix mix..

In a large mixing bowl, add the noodles and veggies, pour the tahini sauce and mix until combined. Transfer in a serving bowl and top off with cilantro and sesame seeds. For extra spice sprinkle some red pepper flakes and enjoy!!

Tahini Noodles

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Recipe by Dena Merhi Course: Lunch


Prep time


Cooking time






  • 1 pack Lo Mein Noodles

  • 1 cup Carrots, shredded

  • 1 cup Cabbage, shredded

  • Tahini Sauce
  • 1/3 cup Tahini paste

  • 1 Lime juice

  • 1 tbsp Rice vinegar

  • 1 cup Coconut milk

  • 1 tbsp Sriracha

  • 2 cloves Garlic, chopped

  • 1 tbsp Olive oil

  • Garnish
  • 1 tbsp Sesame seeds

  • 1/2 cup Cilantro, chopped

  • 1 tsp Red pepper flakes


  • Start by preparing the tahini sauce. In a mixing bowl combine tahini paste, olive oil, coconut milk, sriracha, rice vinegar, chopped garlic, and juice of a lime. Mix well together and set aside.
  • Steam the shredded carrots and shredded cabbage in boiling water. Set aside.
  • Cook the lo mein noodles according to directions. In boiling water add the lo mein noodles and cook for 3 minutes. Drain water and rinse the noodles. Set aside.
  • In a large mixing bowl, combine the noodles and steamed veggies. Pour the tahini sauce and mix well until combined.
  • Serve on a plate and garnish with sesame seeds, chopped cilantro, and red pepper flakes. Enjoy!

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