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Sichuan Tahini Noodles
These noodles are delicious, easy and so quick to make. Flavour wise, they’re perfectly balanced. The speedy chilli oil adds heat, which is mellowed out by the creamy tahini, and the soy, vinegar and garlic give it all a tasty, umami-packed kick. The crispy kale and edamame are optional extras, but they add texture and protein to the dish, turning it into a more complete, balanced meal.
- Prep Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Scale
For the crispy miso kale (optional):
- 400g cavolo nero
- 3 tbsp neutral oil
- 1 tbsp white miso paste
- pinch of sugar
For the noodles:
- 1 tsp sichuan peppercorns
- 2 tsp chilli flakes
- 2 tsp toasted sesame seeds
- 2 large garlic cloves, minced
- 2 tbsp vegetable oil (or any neutral oil)
- 2 tbsp tahini
- 2 tbsp light soy sauce
- 2 tbsp black vinegar
- 1 tsp sugar
- 400g ready-to-wok noodles
For the edamame (optional)
- 250g frozen edamame
- drizzle of sesame oil
- sprinkle of toasted sesame seeds
Instructions
- Heat your oven to 150°C/ fan 130°C. Wash and thoroughly dry the cavolo nero, then strip the leaves from the stalks. Slice the leaves into 3 cm strips and discard the stalks.
- Whisk the olive oil and miso paste; it’s ok if it’s not fully combined. Pour the mixture over the cavolo nero leaves and toss to coat, massing the marinade into the leaves to ensure everything is evenly coated.
- Transfer to a large baking tray, spread into an even layer and bake, tossing once or twice, for 20 to 25 minutes, or until perfectly crisp.
- Remove from the oven, sprinkle with a pinch of sugar (and salt, if necessary, and toss. Set aside.
- Place the sichuan peppercorns in a mortar and pound with a pestle until ground. Add the chilli flakes, toasted sesame seeds and garlic.
- Heat the oil in a small saucepan until hot, then pour the hot oil over the spices and stir to combine.
- Add the tahini, light soy sauce, black vinegar and sugar and whisk until smooth.
- Boil your noodles according to the package instructions then drain, reserving some of the cooking water.
- Transfer to a bowl. Add the sauce and a splash of the noodle cooking water and toss until the noodles are well coated in the sauce.
- Cook the edamame according to the package instructions then drain. Transfer to a bowl, drizzle with sesame oil, sprinkles with sesame and season with salt and pepper.
- To assemble, dish out the noodles and serve with the crispy kale and edamame – enjoy!
I made these tonight with a side of roasted tilapia and they were delicious! So quick and easy and I love how adaptable this recipe is. I added some sautéed mushrooms that I needed to use up and the whole meal was ready in about half an hour. I made them with quinoa and brown rice spaghetti but next time I’m going to use precooked udon to save even more time.
I’ve already got 2 more recipes bookmarked to try out this weekend and can’t wait to make them. Zena you’ve really reignited my joy for cooking with your recipes, thank you!
Aww bless you Reehana! I’m so happy to hear it as it’s literally why I do what I do – to help people find joy in cooking 🙂 So glad you enjoyed it!