Sichuan Tahini Noodle Stir-Fry
This Sichuan Tahini Noodle Stir-Fry is filled with veggies, noodles & a creamy sauce. It is then topped with crispy vegan beef crumbles and cilantro!
Ingredients
FOR THE SICHUAN TAHINI SAUCE
- 1 tablespoon Sichuan peppercorns
- 1/2 cup tahini
- 1/3 cup low sodium soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon agave
- 3 cloves garlic peeled
- 1 inch ginger peeled
- water as needed
FOR THE NOODLE STIR-FRY
- 8 ounces noodles* dry
- oil
- 6 ounces vegan beef crumbles
- 1 large zucchini cut in 1/2 rounds
- 1 large carrot cut in matchsticks
- 3 green onions roughly chopped
- bean sprouts
- 1 lime
- cilantro for serving
Equipment
Instructions
- Heat a dry skillet on the stove over medium heat. Add the peppercorns and cook until toasted (approx. 2-3 minutes). Remove from the heat.
- Add the peppercorns** to a food processor and pulse until they are slightly ground. Add the rest of the sauce ingredients to the food processor and pulse until combined. Thin with water as needed. Set aside.
- Prepare the noodles according to the package instructions and set aside.*
- Place the skillet back on the stove over medium heat. Add some oil and the beef crumbles. Cook for a few minutes, or until it starts to brown. Add 2 tablespoons of tahini sauce and cook for an additional 2 minutes. Transfer to a bowl and place the empty skillet back on the stove.
- Add a little more oil to the skillet with the carrots and zucchini. Sauté for a few minutes, turning frequently. Add in the green onions and cook for another minute. Toss in the noodles, a handful of bean sprouts, sauce*** and the juice from 1/2 a lime. Toss until coated and heated through.
- To serve, spilt the noodles/veggies between 4 bowls. Top with the vegan beef crumbles and cilantro. Serve with the remaining lime wedges.
Video
Notes
*You can get the noodles I used here. Depending on the noodles you use, you may need to rinse the noodles under cold water so they don't stick together. It is also best to slightly undercook the noodles so they can finish cooking in the sauce.
**If you've never had Sichuan peppercorns before, I would only add 1/2 of the peppercorns to the sauce. Add more to taste.
***You probably won't need all of the sauce. Just use enough to coat the noodles and reserve the rest for another recipe.
FOR LEFTOVERS: The tahini sauce will continue to thicken as it sits. You can add a little sesame oil or water to leftovers to help it loosen up.
Calories: 591kcal, Carbohydrates: 64g, Protein: 24g, Fat: 30g, Saturated Fat: 4g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 2mg, Sodium: 1719mg, Potassium: 681mg, Fiber: 9g, Sugar: 13g, Iron: 3mg
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