Nourishing Chilli Tahini Noodles
A quick, no-effort noodle bowl that’s packed with plant protein and fibre. Creamy tahini, spicy chilli oil and black beans make this a simple, nourishing meal that’s ready in just 15 minutes.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons tahini
- 2 tablespoons crispy chilli oil
- 2 tablespoons tamari
- 2 tablespoons maple syrup
- 2 tablespoons brown rice vinegar
Instructions
- 1
In a small bowl, whisk together the tahini, chilli oil, tamari, maple syrup and brown rice until smooth. Set aside.
- 2
Warm a small frying pan over medium–low heat. Add the sesame seeds and cook for 6–8 minutes, until golden. Transfer to a bowl and set aside.
- 3
Bring a large saucepan of salted water to the boil. Add the noodles, broccoli, edamame beans and carrot. Cook for 4–5 minutes, until just tender. Drain, reserving half a cup of cooking water.
- 4
Return the noodles and veg to the pan. Add the sauce, black beans and sesame seeds. Stir well, adding a splash of cooking water to loosen if needed. Gently warm through for a minute or so.
- 5
Divide the noodles between bowls and top with the coriander.