Chilled Noodles With Tahini Dressing Recipes

TAHINI NOODLES

Steps:

• Gather the ingredients.
• Bring a large pot of salted water to a boil and add the pasta. Cook according to the package directions.
• In a bowl, whisk together the sesame paste, water, soy sauce, lemon juice, honey, grated ginger, garlic, and crushed red pepper flakes until smooth.
• Drain the cooked noodles and toss with the tahini sauce. Top with the sliced scallions and sesame seeds.

LOW-CARB COLD NOODLE SALAD WITH TAHINI DRESSING {GLUTEN-FREE, DAIRY FREE}

Steps:

• Heat a large pot of water on the stovetop on high until it comes to a boil. Place the edamame noodles in the water and cook for 2-3 minutes, then drain. Run the noodles under cold tap water for 1 minute. This will stop the cooking process and help the noodles chill faster.
• Transfer the drained noodles to a bowl and place them in the refrigerator for 15 minutes to chill.
• Chop the spinach, cabbage, onion, bell pepper and cilantro and toss it all into a large mixing bowl.
• In a small blender or food processor, combine the tahini, 1/4 cup warm water (reserve the other 1/4 cup), coconut aminos, sesame oil, vinegar, lime/lemon juice, garlic, ginger, salt, cayenne pepper and sweetener. Blend/process until smooth. The consistency should be creamy and pourable. If it needs to be thinner, add small amounts of the extra water. Taste and adjust as needed.
• Transfer the chilled noodles into the large bowl and pour the dressing over the top. Toss until all of the veggies, noodles and tahini dressing are combined.
• Serve with extra cilantro, sesame seeds, lime wedges, red pepper flakes and/or protein like grilled chicken (toppings are entirely optional).

CHILLED NOODLES WITH TAHINI DRESSING

Steps:

• Bring a large pot of lightly salted water to a boil, and cook the vermicelli pasta 4 to 6 minutes, or until al dente. Drain, rinse with cold water, and let cool for about 10 minutes.
• In a large bowl, mix the tahini, olive oil, mayonnaise, lemon juice, water, garlic, and sugar. Season with cayenne pepper, garlic salt, onion salt, and chives.
• Transfer the cooled vermicelli to the bowl, and toss with the tahini mixture to coat. Chill until serving.

CHILLED NOODLES WITH TAHINI DRESSING

Steps:

• Bring a large pot of lightly salted water to a boil, and cook the vermicelli pasta 4 to 6 minutes, or until al dente. Drain, rinse with cold water, and let cool for about 10 minutes.
• In a large bowl, mix the tahini, olive oil, mayonnaise, lemon juice, water, garlic, and sugar. Season with cayenne pepper, garlic salt, onion salt, and chives.
• Transfer the cooled vermicelli to the bowl, and toss with the tahini mixture to coat. Chill until serving.

CHILLED NOODLES WITH TAHINI DRESSING

Steps:

• Bring a large pot of lightly salted water to a boil, and cook the vermicelli pasta 4 to 6 minutes, or until al dente. Drain, rinse with cold water, and let cool for about 10 minutes.
• In a large bowl, mix the tahini, olive oil, mayonnaise, lemon juice, water, garlic, and sugar. Season with cayenne pepper, garlic salt, onion salt, and chives.
• Transfer the cooled vermicelli to the bowl, and toss with the tahini mixture to coat. Chill until serving.