These Spicy Sesame Noodles are covered in a spicy creamy tahini & peanut butter sauce and topped with tasty tempeh. It’s a delicious and healthy meal you can have ready in 20 minutes!
Pasta is a staple in my house. Truth time: I probably have about 10 different kinds of pasta in my kitchen right now. It is so comforting to me because it’s what I ate all the time as a kid.
Knowing how pasta obsessed I am, you probably won’t be surprised when I tell you I love the cold sesame noodles you can order at Chinese restaurants.
I just can’t get enough of them. There’s just something about the creaminess of the sauce that gets me every time.
Why you’ll love these noodles
To save some money, I thought I’d start making my own version.
A few reasons why you’ll love these noodles:
- they’re spicy (obviously)
- they’re filling (extra protein from the tahini and tempeh)
- they’re inexpensive to make
- they impress dinner guests
- they can be made gluten-free if you use gluten-free noodles
Make it a healthy full meal by adding steamed broccoli or another of your favorite veggies into the pasta.
To add some protein, I included tempeh crumbles. The method I describe in the recipe below is my favorite simple way to cook the tempeh. All you need is some tempeh, olive oil, and 5 minutes.
If you make this recipe and LOVE IT, please give it 5 stars ⭐⭐⭐⭐⭐!
Spicy Sesame Noodles
- 12 oz spaghetti or linguine (gluten-free if needed)
- 1 package of tempeh
- 1 TB oil or coconut oil
- 1 TB tamari
- ¼ tsp red pepper flakes (optional but tasty!)
- 2 TB sesame seeds (I used black but white it fine too)
- 3 scallions chopped
- ¼ C tamari (or soy sauce if not gf)
- 3 TB vegetable broth (and more if needed)
- 2 TB rice wine vinegar (can substitute apple cider vinegar)
- ¼ C tahini
- 3 TB peanut butter (can sub almond butter)
- 2 cloves of garlic minced (or ¼ tsp of garlic powder)
- 1 TB maple syrup
- ½ tsp powdered ginger
- ½ tsp onion powder
- 1 TB sriracha (or other chile sauce)
- Cook noodles to package directions.
- While noodles are cooking, put tempeh block in a bowl and kind of mash it with a fork until crumbly.
- Add oil to large pan. Once heated, add tempeh crumbles and tamari and cook for about 5 minutes until heated and browned.
- Add all sauce ingredients to a bowl and stir until smooth.
- When noodles are cooked, add them to a large bowl with the sauce. Add in tempeh and mix.
- Top with sesame seeds and scallions.
Please Note: The nutritional information is a computer generated estimate so these numbers should be used only as a guide.
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel confident in creating sustainable habits that align with their values and health goals. She shares easy plant-powered food to nourish your body + satisfy your tastebuds. Mary Ellen’s recipes and nutrition info have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more.