Spicy Tahini Noodles with Roasted Vegetables
This is my favorite kind of weeknight meal. Noodles tossed with a quick sauce, topped with an abundance of vegetables, and kissed with chile feistiness courtesy of the condiment shelf.
This is my favorite kind of weeknight meal. Noodles tossed with a quick sauce, topped with an abundance of vegetables, and kissed with chile feistiness courtesy of the condiment shelf. Spicy tahini noodles. It's in high-rotation around here at the moment, and I'll mention some variations down below. The gist: make a simple, thinned-out tahini sauce, roast the vegetables while your pasta water is coming to a boil, toss and serve on one platter. If you like those old-school Chinese restaurant spicy peanut noodles, these are sort-of their tahini slathered distant cousins.
A couple things worth noting. I've made this with fresh udon noodles (delicious!), you see it pictured here made with whole wheat fettuccini (thumbs up), and I'm also convinced thick, wide rice noodles would be good. Feel free to experiment. I think the key is a substantial noodle - skip the angel hair, and soba for this round.
On the vegetable front, literally clean out your crisper, and play around with the different vegetables you use here. Just group them in neighborhoods. This way if some of the vegetables cook more quickly than others, you can just move them off the sheet pan.
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Spicy Tahini Noodles with Roasted Vegetables
You can make this gluten-free by using one of the GF pastas available. I also think it might be good if you make it with wide, rice noodles! I call for broccoli, cauliflower, and green beans. But I also throw whatever I have in the vegetable crisper onto the roasting pans here-you also see wedges of radicchio, and I also like leeks.
- 1 pound of mixed vegetables, broccoli, cauliflower, green beans
- 1 tablespoon olive oil
- salt and pepper
- 1/4 cup tahini
- one lemon
- 8 ounces dried whole wheat fettuccini
- sesame chile sauce*
- sesame seeds, sliced green onions, lemon wedges
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Preheat the oven to 450F. Toss the vegetables with the olive oil, and season with salt and pepper. Arrange in a single layer across two baking sheets, and roast until deeply golden, about 15-20 minutes. Flip with a spatula once or twice along the way. Remove and set aside.
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While your vegetables are roasting, whisk the tahini with 1/2 cup warm water. Season generously with salt, pepper, and a big squeeze of lemon juice. It should taste delicious. Set aside while you cook your noodles in a large pot of well-salted water, per package instructions. Drain the noodles, and toss on a large platter with the tahini sauce.
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Serve topped with the roasted vegetables, a drizzle of the sesame-chile oil, and any of the bonus ingredients you might have on hand.
*Two options here: 1) Add a small splash of toasted sesame oil to your favorite chile sauce. 2) Use something like the Spicy Turmeric Oil at the based of my veg ramen recipe. You're just looking for some sesame-kissed kick to counter the creaminess of the tahini.
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Comments
This is so good. I hesitated to make it for a while, thinking tahini can be a strong, heavy flavor, but with the lemon, and especially with the addition of the sesame chili oil, it was amazing. And so easy!
My husband was saying how delicious it was as he was eating it, and I said, “It’s from that website I love. Every recipe she posts is so good. In fact what we had last night was from her website! (Mushroom, LIme + Herb Salad) And come to think of it, what we’re having tomorrow night is also her recipe! (Smash + Toss Roasted Potato Salad). So basically, Heidi, you’re our personal chef in absentia!
Aww. Thanks for the nice note AB!
This was so delicious! We added fresh mint and thai basil at the end, worked out great!!
I make this once a week. Can’t get enough! I just forwarded it to people. Thanks!
Loved this recipe. So easy, flavorful, different and nutritious.
Would likely be good with rice noodles for gluten free. I’ll try it.
This is so delicious!!! I have already made it three times 🙂 so easy and yummy!!!
Hi. Could i make this recipe with sweet potato noodles as well? Thank you
HS: Hi Divya, I don’t see why not!
Whee day you find all your beautiful bowls and plates and crockey? I don’t want to go to Ikea or this!
HS: Hi Christina – Thanks! It’s a mix of ceramics I typically buy from friends, and flea market / vintage finds.
I’m planning to give this a go over jade pearl rice instead of noodles this week. I’ve been a long-time reader and while your recipes always look and sound spectacular, I’m pregnant and super meat-averse right now, so all your recipes sound soooooo extra delicious. Thanks for all the inspiration!!
Loved this recipe, Heidi! I’ve made it a few times now and it’s so simple and easy to pull together but tastes amazing! xx
What’s your preferred brand of chili paste or sauce? I used to use Huy Fong chili garlic paste but I can’t get past the preservatives and all that salt anymore. I would love some recommendations!
I love this kind of dishes. I can only imagine how wonderfully fragrant this must be, and I also always prefer the chunkier noodle.
I guess I’m a rebel, but I just prefer soba so much that I’m going to try it anyway. Will let you know how it is. 🙂
You are a goddess! I cant wait to get my cookbook!!
Thank you again for the wonderful vegan recipes!
Love these simple dinners that come together in minutes!!
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