Spicy Tahini Noodles with Bok Choy
These Spicy Tahini Noodles with Bok Choy have a creamy vegan sauce, tender bok choy and plenty of fresh herbs. A quick and easy dinner idea!
Ingredients
FOR THE SAUCE
- 1/2 cup tahini
- 1/3 cup low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha
- 2 tablespoons sesame oil
- 1 tablespoon agave
- 3 cloves garlic peeled
- 1 inch fresh ginger peeled
- red pepper flakes optional
- water as needed
FOR THE NOODLES
- 8 ounces linguine dry
- 2 bundles baby bok choy cut in half length-wise
- 2 tablespoons cilantro finely chopped
- 2 green onions finely chopped
- sesame seeds, lime wedges, red pepper flakes for serving
Instructions
- Combine the sauce ingredients in a food processor or blender. Blend until smooth - adding water as needed. Taste and adjust seasonings as needed.* Set aside.
- Bring a large pot of water to a boil. Add the pasta and cook according to the package instructions.
- When the pasta is 2 minutes from being done, add the bok choy to the pot. Boil for the remaining 2 minutes and remove the bok choy with tongs. Drain the pasta.
- Place the empty pot back on the stove with no heat. Add the noodles, sauce and cilantro. Toss until combined.
- Serve immediately with the bok choy, green onions, sesame seeds, red pepper flakes and lime wedges.
Video
Notes
*Tahini is naturally bitter - if the sauce tastes too bitter you can add a little more soy sauce.
Calories: 485kcal, Carbohydrates: 56g, Protein: 14g, Fat: 24g, Saturated Fat: 3g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 9g, Sodium: 810mg, Potassium: 341mg, Fiber: 4g, Sugar: 6g, Iron: 3mg
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.