Spicy Tahini Noodles with Roasted Vegetables
Yield: Serves 2
Prep Time: 5 Min
Cook Time: 20 Min
Source: 101 Cookbooks
This is my favorite kind of weeknight meal. Noodles tossed with a quick sauce, topped with an abundance of vegetables, and kissed with chile feistiness courtesy of the condiment shelf. It’s in high-rotation around here and the moment, and I’ll mention some variations down below. The gist: make a simple, thinned-out tahini sauce, roast the vegetables while your pasta water is coming to a boil, toss and serve on one platter. If you like those old-school Chinese restaurant spicy peanut noodles, these are sort-of their tahini slathered distant cousins.
1 pound of mixed vegetables (broccoli, cauliflower, green beans)
1 tablespoon olive oil
salt and pepper
1/4 cup of tahini
8 ounces dried whole wheat fettuccini
sesame chile sauce*
Bonus: sesame seeds, sliced green onions, lemon wedges
Preheat the oven to 450F. Toss the vegetables with the olive oil, and season with salt and pepper. Arrange in a single layer across two baking sheets, and roast until deeply golden, about 15-20 minutes. Flip with a spatula once or twice along the way. Remove and set aside.
While your vegetables are roasting, whisk the tahini with 1/2 cup warm water. Season generously with salt, pepper, and a big squeeze of lemon juice. It should taste delicious. Set aside while you cook your noodles in a large pot of well-salted water, per package instructions. Drain the noodles, and toss on a large platter with the tahini sauce. Serve topped with the roasted vegetables, a drizzle of the sesame-chile oil, and any of the bonus ingredients you might have on hand.
*Two options here: 1) Add a small splash of toasted sesame oil to your favorite chile sauce. 2) Use something like the Spicy Turmeric Oil at the based of my ramen recipe. You’re just looking for some sesame-kissed kick to counter the creaminess of the tahini.
Spicy Turmeric Oil
2-inch segment of ginger, peeled and grated
1 teaspoon turmeric powder
3 tablespoons seeds (blend of sesame and hemp)
2 tablespoons crushed red pepper flakes
2 tablespoons hot paprika
2 tablespoons toasted sesame oil
6 tablespoons organic sunflower oil
2 tablespoons sake
1 tablespoon brown sugar
2 tablespoons white or chickpea miso
Combine the ginger, turmeric, seeds, red pepper flakes, and paprika with the sesame and sunflower oil in a small saucepan over very gentle heat. Bring barely to a simmer. Stir constantly for a minute, remove from heat and add the sake, brown sugar, and miso. Return to heat, and allow the flavors to combine, stirring constantly for another thirty seconds or so.
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