Black Sesame Tahini Noodles
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Make these Black Sesame Tahini Noodles for a rich and nutty vegan dinner in less than 30 minutes! Tossed with shiitake mushrooms and snap peas in a black sesame sauce, this dish puts a dramatic, flavorful twist on classic sesame-garlic noodles.
Why you’ll love this recipe!
Not your average noodle bowl – A dramatic tahini and black sesame sauce, sautéed shiitake mushrooms, and snap peas set this Japanese-inspired noodle bowl apart from the rest.
25-minute vegan dinner – Blending the sauce, cooking the noodles, and sautéing the mushrooms takes less than 30 minutes!
Make it your own – You can change the noodles, add extra heat, or top the bowls with your favorite proteins to put your own spin on this recipe.
Table of Contents
I. Love. Noodles! But really, who doesn’t? From my easy teriyaki noodles to a refreshing Thai noodle salad, I constantly crave noodles tossed with fresh toppings and a flavorful sauce.
But these Black Sesame Tahini Noodles are unlike any vegan noodle bowl I’ve made before.
This Japanese-inspired noodle dish has all the good stuff, like bouncy soba noodles, sautéed shiitake mushrooms, and snap peas, all tossed in a creamy black sesame and tahini sauce. Black sesame seeds are the real star here; they take the classic sesame flavors way up a notch while giving the sauce an almost jet-black color.
Naturally vegan and ready in less than 30 minutes, it’s the type of easy dinner I want on repeat!
Sesame Soba Noodle Ingredients
Black sesame sauce – The rich, nutty, and earthy flavors in this sauce are next level! It’s easy to make in a blender with toasted black sesame seeds and sesame oil, plus garlic, soy sauce, tahini, sugar, maple syrup, chili garlic paste, rice vinegar, and water.
Soba noodles – My favorite noodles for this recipe because their brown color pairs so well with the black sesame seeds and dark brown sesame sauce. You could also use thin rice noodles, glass noodles, brown rice noodles, or any other noodle you have on hand.
Shiitake mushrooms – Or you can use sliced cremini mushrooms or brown mushrooms if you can’t find shiitakes.
Snap peas – Fresh snap peas or snow peas add a pop of green and a little sweetness to the bowl. Edamame, sautéed bok choy, avocado slices, or blanched broccoli would also work well.
This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list.
Variations
- Reduce the sugar – Feel free to omit the cane sugar and make the sauce only with maple syrup if you’d prefer. I tested it both ways and definitely preferred it with both sweeteners.
- Gluten-free option – You can replace the soy sauce with tamari to make this recipe gluten-free.
- Protein boost – Top the bowls with a diced chicken breast, cooked ground beef, crispy baked tofu, or a soft-boiled egg for more protein.
How to Make Black Sesame Tahini Noodles
Step 1: Cook the noodles. Start by cooking the soba noodles according to the package instructions.
Step 2: Toast the sesame seeds. Heat some of the sesame oil in a skillet. Once hot, add the black sesame seeds and garlic and simmer until fragrant. Transfer to a small blender.
Step 3: Make the sauce. Add the soy sauce, tahini, sugar, maple syrup, chili garlic paste, rice vinegar, and water to the blender. Blend until smooth.
Step 4: Cook the mushrooms. Add the mushrooms to the empty skillet and sauté until softened.
Step 5: Combine, then serve. Next, add the cooked noodles and snap peas to the skillet with the mushrooms. Pour the sauce over top and toss to combine. Serve and enjoy!
Erin’s Tips and Tricks
- Rinse the soba noodles under cold water after cooking. It’ll prevent them from sticking together.
- Always toast the sesame seeds! I know it’s easy to just toss them into the blender, but taking a few minutes to “bloom” them in the warm sesame oil with the garlic brings out their hidden flavors. Your sauce will taste so much better, I promise!
- Taste the sauce after blending. Add more tahini or sesame oil for nuttiness, chili garlic paste for heat, or sugar to balance the savory flavors.
My Pro Tip
Serve This Noodle Bowl Hot or Cold
The beauty of these black sesame noodles is that they’re delicious served both hot and cold. I prefer to serve them hot out of the skillet because I love the warm, silky texture of the sauce and the tender mushrooms. But if you’re serving them cold, I’d recommend replacing the mushrooms and snap peas with cucumber slices.
Sesame Noodle FAQs
You can use white sesame seeds as a substitute, but the sauce will be missing its distinct earthy flavor and dramatic color that make this dish unique.
Yes, you can replace the toasted sesame seeds and 1/4 cup of sesame oil with 2 tablespoons of black sesame seed paste in the sauce.
Storage
Refrigerator: These noodles are definitely best eaten fresh. If you have leftovers, store them in an airtight container in the fridge for 3 to 4 days.
Reheating: You can serve the noodles straight out of the fridge or reheat them in a skillet over medium-low heat with a splash of water or broth, stirring constantly, until they’re warmed through.
More Noodle Recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Black Sesame Tahini Noodles
Ingredients
For the sauce:
- ¼ cup black sesame seeds
- ¼ cup sesame oil + 1 tsp, divided
- 1 large garlic clove, chopped
- ¼ cup soy sauce
- ¼ cup tahini
- 2 tbsp cane sugar
- 2 tbsp maple syrup
- 1 tbsp chili garlic paste
- 2 tsp rice vinegar
- 1-2 tbsp water
For the noodles:
- 6 oz soba noodles, cooked
- 5 oz. shiitake mushrooms
- 6 oz. snap peas
- Cilantro or green onion for garnish, optional
- Chili garlic crisp if you want it spicier, optional
Instructions
- Start by cooking the noodles according to the package instructions.
- While you’re waiting for the water to boil, make the sauce. Heat ¼ cup of the sesame oil over medium heat in a large skillet. Once hot, add the black sesame seeds and garlic and let them simmer for 1-2 minutes; transfer to a small blender.
- To that same blender, add the soy sauce, tahini, sugar, maple syrup, chili garlic paste, rice vinegar, and water, then blend for a full minute until smooth.
- Wipe out the skillet that had the sesame seeds in it, then add the remaining teaspoon of sesame oil to that same skillet. Once hot, add the mushrooms and sauté until softened.
- Once you’ve added the noodles to the pot, add the snap peas or snow peas and cook for a few minutes, then drain both the noodles and the peas. Add them to the skillet with the mushrooms, then pour the sauce over top and use tongs to toss to combine.
Notes
Nutrition
I’ve been loving tahini recently so I neeeed to give this a try 😀
I’m the same way with planning things out. I probably would have said no because I am super rigid about it so kudos to you for going with the flow.
This recipe looks like a delicious quick and easy dinner. I can see how the egg would over power it. It looks perfect just the way it is!
These noodles look amazing! I am such a soba fan 🙂 Pinning!
Thanks!! Let me know if you try them.
I’m a total planner. I would’ve thought twice about getting that smoothie, too. If I don’t have pressing deadlines, I’m a little better about letting my schedule get a little looser, but I could stand to lighten up a little. 😛 And also, I love sesame oil in pretty much any capacity, so these noodles are kiiiind of screaming at me to make ’em.
Haha let’s both work on being a little more chill with plans…. maybe 😀