10-Minute Tahini Noodle Salad with Roasted Garlic
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.
Ingredients
- 1 ½ oz tahini, runny and smoothsunflower 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 saucetamari 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
- 5 ½ oz ramen noodlesrice 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, thawedblanched 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
Instructions
- 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
Roast garlic ahead by halving cloves, tossing with oil, and roasting at 200C for 15 minutes; it sweetens and mellows versus raw.
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
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.
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 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.
Common Mistakes
Do not skip rinsing noodles in cold water to avoid them clumping and overcooking.
Do not dress the full salad in advance to avoid soggy noodles; dress just before serving.
Do not use stiff tahini straight from jar; thin with extra coconut milk to avoid gritty dressing.
Substitutions
Vegan Options
works if thinner; whisk in extra coconut milk
Full guide →aminos milder; adds soy saltiness to compensate
Gluten-Free Swaps
cook to packet time
General Alternatives
3
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.