Ten Minute Vegan Noodles With Tahini

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