These Spicy Sesame Noodles are perfect when you have a craving for Chinese takeout but want a healthier homemade version. The noodles are covered in a spicy creamy tahini & peanut butter sauce and topped with tasty tempeh.
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.
Better Than Takeout Noodles
To save some money (I used to order the sesame noodles often), I thought I’d start making my own version. Since I’m also obsessed with spice and hot sauce, I decided to put my own caliente spin on the noodles.
My version, which I call Spicy Sesame Noodles, adds a little heat in both temperature and spiciness.
A few reasons why I 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 even healthier by adding steamed broccoli or another of your favorite veggies into the pasta.
To add some protein, I included tempeh. 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’re not into tempeh, try adding my Tofu Crumbles instead.
If you make these Spicy Sesame Noodles, let me know what you think by ★ star rating it and leaving a comment below.
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
- 1/4 tsp red pepper flakes (optional but tasty!)
- 2 TB sesame seeds (I used black but white it fine too)
- 3 scallions chopped
- 1/4 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)
- 1/4 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
- 1/2 tsp powdered ginger
- 1/2 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.
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel confident 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. She lives in NJ with her husband & two sweet shih tzus, Firenze & Sophie.