10-Minute Tahini Noodle Salad with Roasted Garlic

Name: 10-Minute Tahini Noodle Salad with Roasted Garlic
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 45 g tahini, runny and smooth; 1 tbsp maple syrup; 1 tbsp dark soy sauce; 1 tbsp yondu sauce or light soy sauce; 1 tbsp lemon juice, from half lemon; 1 garlic clove, roasted, crushed; 0.5 inch ginger, peeled, grated; 2 tbsp coconut milk; 150 g ramen noodles; 80 g red cabbage, shredded; 100 g cucumber, in matchsticks; 0.5 bell pepper, orange/red/yellow, in matchsticks; 100 g sugar snaps, halved; 160 g petit pois, thawed; 1 spring onion, chopped; 1 red chilli pepper, sliced; 1 tbsp fresh coriander, mint or parsley, chopped; sesame seeds; 2 tsp chilli oil

Fast, vibrant vegan noodle salad built on a creamy tahini-ginger dressing with roasted garlic, bright citrus, and layered umami from soy and yondu. Tender ramen tossed with crisp raw vegetables--cabbage, cucumber, sugar snaps, petit pois--finished with fresh herbs and chilli oil. Perfect for quick lunches, meal prep, or light dinners. The roasted garlic version adds depth that raw cannot match; the tahini stays silky without dairy.

Prep: 10 min
Cook: 10 min
Yield: 2 servings
Level: medium
Cuisine: Asian

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Vegan Vegetarian Dairy-Free Nut-Free

Ingredients

2 servings

1 ½ oz tahini, runny and smooth
sunflower seed butter1:1vegantree-nut-freeadds dairy
works if thinner; whisk in extra coconut milk
Full guide →
1 tbsp maple syrup
1 tbsp dark soy sauce
1 tbsp yondu sauce or light soy sauce
tamari or coconut aminos1:1vegangluten-free
aminos milder; adds soy saltiness to compensate
1 tbsp lemon juice, from half lemon
1 garlic clove, roasted, crushed
½ inch ginger, peeled, grated
2 tbsp coconut milk
olive oil1.5tbsp
vegan, dairy-free
Full guide →
5 ½ oz ramen noodles
rice noodles, buckwheat soba, or linguinesame weightgluten-free option with buckwheat
cook to packet time
2 ¾ oz red cabbage, shredded
3 ½ oz cucumber, in matchsticks
½ bell pepper, orange/red/yellow, in matchsticks
½ cups sugar snaps, halved
5 ½ oz petit pois, thawed
blanched green beans or peassame weightfresh-cooked preferredchill in ice water
3
1 green onions, chopped
1 red chilli pepper, sliced(optional)
1 tbsp fresh coriander, mint or parsley, chopped
sesame seeds
2 tsp chilli oil

Method

6 steps

1
Cook noodles following packet instructions, then rinse in cold water until cooled.
2
Whisk tahini, maple syrup, both soy sauces, lemon juice, garlic, ginger, and coconut milk until smooth and creamy.
3
Shred cabbage and cucumber into matchsticks; slice pepper and chilli into thin strips; halve sugar snaps; chop green onions and herbs.
4
Divide cooled noodles between two bowls and toss with half the dressing.
5
Top with all vegetables, chilli pepper if using, and fresh herbs.
6
Drizzle remaining dressing over top, toss well, and serve with sesame seeds and chilli oil.

Tips

Tip 1

Roast garlic ahead by halving cloves, tossing with oil, and roasting at 200C for 15 minutes; it sweetens and mellows versus raw.

Tip 2

Prep and store vegetables in sealed containers up to 2 days; toss with dressing only at serving to keep noodles from turning soft.

Good to Know

Storage

Sealed container in fridge for 2-3 days. Store dressing and noodles separate from raw vegetables if longer than 1 day; toss together just before eating.

Make Ahead

Cook noodles and make dressing up to 1 day ahead. Prep vegetables and herbs up to 2 days ahead in sealed containers. Assemble no more than 2 hours before serving to avoid sogginess.

Serve With

Serve at room temperature or chilled. Divide between bowls, toss, and top with sesame seeds and chilli oil just before eating. Serves 2 as a main or 4 as a side.

See pairing guide →

Common Mistakes

Watch

Do not skip rinsing noodles in cold water to avoid them clumping and overcooking.

Watch

Do not dress the full salad in advance to avoid soggy noodles; dress just before serving.

Watch

Do not use stiff tahini straight from jar; thin with extra coconut milk to avoid gritty dressing.

Substitutions

Vegan Options

tahini→

sunflower seed butter1:1vegantree-nut-freeadds dairy

works if thinner; whisk in extra coconut milk

Full guide →

yondu sauce→

tamari or coconut aminos1:1vegangluten-free

aminos milder; adds soy saltiness to compensate

Gluten-Free Swaps

ramen→

rice noodles, buckwheat soba, or linguinesame weightgluten-free option with buckwheat

cook to packet time

General Alternatives

coconut milk→

olive oil1.5tbsp

vegan, dairy-free

Full guide →

petit pois→

blanched green beans or peassame weightfresh-cooked preferredchill in ice water

Find more substitutions →

FAQ

Can I make this ahead for meal prep?

Yes. Cook noodles and make dressing up to 1 day ahead; store separately. Prep vegetables in containers up to 2 days ahead. Assemble in bowls 1-2 hours before eating, or toss together when ready to serve to keep noodles from softening.

What if I don't have yondu sauce?

Use tamari, additional dark soy, or coconut aminos in equal measure. Coconut aminos is milder and sweeter; add a pinch more salt if using it to balance umami.

Can I freeze this or keep it longer than 3 days?

No. Noodles soften and become gummy when frozen. Keep in fridge 2-3 days maximum; stir before serving, and discard if any off smell appears.