Silky smooth ten minute vegan noodles made with a glossy no-cook coconut and tahini sauce. This delicious one-pot recipe is ready in a flash!
If you've got ten minutes then you've got time to make these ten minute vegan noodles with tahini! I mean it! Sometimes people say that but the recipe actually takes eleven and three quarter minutes. But not this one! The deliciously glossy tahini and coconut sauce is no-cook, just whisk everything together in a bowl and you're set to add your noodles! Top with some veggies and seasonings and ey up! It's dinner time!
This recipe is a game-changer for busy days when you crave something hearty, flavoursome, and, of course, plant-based. Oh and guess what? It's got 26g of protein per portion! Let's jump into the magic combo of tahini and noodles!
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🍛 Ingredients for Ten Minute Vegan Noodles
Here's what you'll need to transform your everyday ingredients into a plant-based masterpiece. Let's have a look at the ingredients for my ten minute vegan noodles.
Not only is this dish a taste sensation, but it's also a nutritional powerhouse. Tahini provides a dose of heart-healthy fats, while coconut milk adds a creamy richness without the need for dairy. Edamame beans bring plant-based protein to the table, and the rainbow of veggies ensures you're getting a variety of essential nutrients. Plus, it's a breeze to prepare, making it an ideal go-to for a quick and satisfying meal.
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- Tahini paste
- Coconut milk
- Low-sodium soy sauce (or tamari for a gluten-free version)
- Rice vinegar
- Agave syrup
- Clove of garlic, finely minced
- Grated fresh ginger
- Pre-cooked udon noodles (or soba noodles for a gluten-free version)
- Frozen, shelled edamame beans
- Black sesame seeds
- Red pepper flakes (I use Korean gochugaru flakes)
- Carrot, peeled and shredded or julienned
- Shredded spring onions and/or fresh coriander/cilantro for garnish (optional)
- Crispy chili oil (optional)
📝 A quick note!
There are all sorts of noodles that would work in this ten minute vegan noodles recipe, but I like to use fine udon noodles (not the super chunky ones). And I'm talking about the kind that come pre-cooked. This is what makes this recipe so unbelievably quick to make! The noodles cook in a matter of minutes and the sauce requires no cooking at all!
You can also consider trying:
Rice noodles: The thin vermicelli or flat "rice stick" variety would work great!
Soba noodles: Made from buckwheat, so they're naturally gluten free.
Soybean noodles: For an extra protein punch!
🍛 How to make ten minute vegan noodles
As per usual, find the complete recipe at the end of this page! For those who enjoy my occasional rambling and prefer a visual guide, here's a concise breakdown of the method in just four easy steps!
1. Whisk it Up: In a large bowl, whisk together the tahini paste, coconut milk, low-sodium soy sauce, rice vinegar, agave nectar, minced garlic, and grated ginger. Don't stress if the sauce seems a bit lumpy – it'll all come together in the end. Set aside and let those flavours mingle.
2. Veg Prep: Prepare any of the veggies you'd like to top your noodles with. I like to keep it classic and simple with carrot, cucumber and spring onions or coriander/cilantro.
3. Noodle Nirvana: Bring a large pot of water to a rolling boil. Cook the noodles for a minute or two less than the package instructions suggest; we're aiming for that perfect al dente texture. Once cooked, use a sieve or slotted spoon to transfer the noodles directly into the waiting bowl of tahini goodness.
4. Toss and Garnish: Give everything a good toss until the noodles and beans are coated in that luscious tahini sauce. Sprinkle with black sesame seeds, red pepper flakes, and any optional extras like shredded carrots, spring onions, or coriander. Feeling adventurous? Drizzle with crispy chilli oil for an extra kick.
🤷♀️ Ten Minute Vegan Noodles FAQs
A: Absolutely! Feel free to swap udon or soba, rice or soybean noodles. Adjust the cooking time accordingly.
A: Yes, and what's extra cool is that you can serve these noodles hot or cold, like a creamy noodle salad! Just store in the fridge for up to a day.
A: Yes, tahini adds a unique creaminess and nuttiness to the dish. If unavailable, you can experiment with other nut or seed butters.
Did you enjoy these ten minute vegan noodles? Looking for some more edamame heavy recipes? Why not try my crunchy edamame salad instead? Something hot? Try my tofu meatballs in a sticky soy and garlic glaze!
Ten Minute Vegan Noodles With Tahini
Equipment
- 1 Large bowl
- 1 medium pot
Ingredients
- 2 tablespoon tahini paste
- 100 ml coconut milk canned
- 2 tablespoon low-sodium soy sauce or tamari for gluten free version
- 1 tablespoon rice vinegar
- 1 tablespoon agave syrup
- 1 clove garlic finely minced
- ½ tablespoon grated fresh ginger
- 400 g pre-cooked udon noodles or soba noodles for gluten free version
- 160 g edamame beans shelled, frozen or fresh
- 1 teaspoon black sesame seeds
- ¼ teaspoon red pepper flakes I use Korean gochugaru flakes
- ½ cucumber shredded or julienned
- 1 carrot peeled and shredded or julienned
- 2 spring onions and/or fresh coriander/cilantro for garnish optional
- 2 teaspoon crispy chilli oil optional
Instructions
- In a large bowl, whisk together the tahini paste, coconut milk, low-sodium soy sauce, rice vinegar, agave nectar, minced garlic and grated ginger. Don’t worry if the sauce is lumpy at this stage. Set aside.2 tablespoon tahini paste, 100 ml coconut milk, 2 tablespoon low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon agave syrup, 1 clove garlic, ½ tablespoon grated fresh ginger
- Bring a medium pot of water to a boil. Cook the noodles for a minute or two less than stated on the package instructions. They should be al dente.400 g pre-cooked udon noodles
- Use a sieve or slotted spoon to remove the noodles from the water (do not throw away the noodle water) and add the noodles directly to the large bowl with the tahini sauce mixture.
- Add the edamame beans to the boiling noodle water and simmer for 1-2 minutes or until cooked. Drain and add the edamame beans to the large bowl.160 g edamame beans
- Toss everything together until the noodles and beans are well-coated with the creamy tahini sauce.
- Taste the noodles and adjust the seasoning as needed.
- Divide the noodles between two bowls and sprinkle with red pepper flakes and sesame seeds. Serve with the shredded cucumber, shredded carrot, chilli oil, spring onions and/or fresh coriander/cilantro if desired.1 teaspoon black sesame seeds, ¼ teaspoon red pepper flakes, 1 carrot, 2 spring onions and/or fresh coriander/cilantro for garnish, 2 teaspoon crispy chilli oil, ½ cucumber
Juliet
Super yummy sauce situation! Also love that you can make this meal what you want by adding any topping. Will deffo be making again ☺️
Stacey
This looks delicious, I can't wait to try it! Can I ask if the nutritional information is for the whole recipe, or per serving please?
Richard
Hey! It’s per serving!
Hannah
Why is there a note that says "Oh, and before you get started, you'll need to whip up some perfectly fluffy brown rice!"? I don't see any rice in the final dish? Looks super yummy though!!
Loviisa
Sooo delicious! I had a tiny amount of leftover chickpeas so I added them to the mix and they went well together with the edamame beans and all. This was super easy and great meal to make, thank you! 🙂