Spicy Tahini Noodles


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  • 8 oz rice noodles, cooked according to package instructions
  • 3 tbsp olive oil, divided
  • 1 medium onion, chopped small (~1 cup)
  • 1 large jalapeno, diced
  • 8oz package mushrooms, cut in half and sliced thin
  • 3 cups broccoli florets, chopped small
  • 2 green onions, sliced thin (~½ cup)
  • Salt & pepper

Sauce (if you like extra saucy noodles you might want to make 1.5x batch or double it!)

  • ½ cup tahini
  • 2 tbsp coconut aminos
  • 2 tbsp lime juice
  • 2 tbsp sriracha (or sub hot sauce of choice)
  • ½ cup water + more to thin


  1. Start by preparing rice noodles according to package instructions. Set aside.
  2. To a large sauté pan, add 1 tbsp olive oil and heat to medium.
  3. Add onion and jalapeño, sprinkle with a pinch of salt, and cook for 2-3 minutes, or until onions start to brown. Add to a small bowl and set aside.
  4. Add additional 1 tbsp olive oil to the pan + sliced mushrooms, cooking for 3-5 minutes or until mushrooms start to brown. Once cooked, remove from heat and move to the same bowl with cooked onions + jalapeño.
  5. Add additional 1 tbsp olive oil and cook broccoli for 2-3 minutes, until cooked to desired consistency. Add cooked onions, jalapeño, and mushrooms back to the pan and stir to combine. Turn off heat or keep on low to keep warm.
  6. Prepare sauce by using a hand blender to mix together tahini, coconut aminos, lime juice, sriracha, and water. Add additional water to thin if you prefer a runnier sauce.
  7. Add cooked rice noodles back to the pan with onion/jalapeño/mushroom mixture and top with sauce and chopped green onions. Cook over low heat until warmed through. Enjoy!


Find more of Casey’s recipes on @themindfulhapa.



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