What is the difference between Chinese sesame paste and tahini?

The main difference is whether the sesame seeds are toasted before blending. Chinese sesame paste uses toasted sesame seeds while tahini uses raw hulled sesame seeds . The flavor is different as the toasted sesame seeds have a robust roasted flavor while the tahini is more mild in flavor with a slightly bitter taste. I have tried this recipe with both and enjoyed it very much, but you will get more of that pronounced sesame flavor with the sesame paste.

Can this be made allergen-free?

You can make a variation of this dish without peanuts or soy. Here are some ideas for substitutions. You can substitute the peanut butter for more sesame paste/tahini or use a sunflower seed butter instead. For the soy, substitute the soy sauce for Coconut Aminos and swap out the edamame for a different bean or an allergy friendly vegan meat alternative. If dealing with a sesame allergy, you may want to do a different recipe like this Maple Soy Glazed Tofu and Noodle Sheet Pan Meal .

How do you store this for meal prep?

Place the shredded veggies and edamame in one container, the rehydrated noodles in another container and the sauce in it’s own jar or container. When ready to serve just top the noodles with the veggies and sauce. To use less containers, I like storing it in these bento containers .

It completely depends on how much chili oil you use. You can completely omit it if you aren’t a fan of spice or add even more (as I prefer) to the sauce to make it extra spicy.

Garlic Sesame Noodles - Plant Based RD

Name: 15 Minute Garlic Sesame Noodles
Prep time: 15 min
Total time: 15 min
Cuisine: Chinese Inspired
Ingredients: 4 oz of brown rice vermicelli noodles; 1 1/2 cups frozen edamame, thawed; 1/2 cup or more shredded carrot; 1/2 cup or more shredded cabbage; 1/2 cup or more julienned or shredded Persian cucumber; 1 tbsp toasted sesame seeds (serve as is or grind in a mortar and pestle); 2 tbsp tahini or sesame paste; 2 tbsp natural peanut butter, with salt; 2 tbsp gluten-free soy sauce or coconut aminos; 1 tbsp rice wine vinegar; 1 tbsp maple syrup or 2 tsp sugar; 1 tbsp vegan mayo (optional); 1/2 tbsp sesame oil; 1/2 tbsp or more chili oil (for less spicy replace with more sesame oil); 1-2 cloves garlic, finely grated; 1/2 inch fresh ginger, finely grated; 2 to 4 tbsp of water; Fresh minced cilantro and/or mint; Sliced scallions; Lime wedges; Baked Tofu or store bought pre-cooked tofu

Description

You just need a few pantry ingredients to make these velvety Garlic Sesame Noodles. A no cook and easy noodle dish to make for lunch or dinner. Vegan, gluten-free and ready in 15 minutes.

Ingredients

Scale

Noodle Bowl

4 oz of brown rice vermicelli noodles
1 1/2 cups frozen edamame, thawed
1/2 cup or more shredded carrot
1/2 cup or more shredded cabbage
1/2 cup or more julienned or shredded Persian cucumber
1 tbsp toasted sesame seeds (serve as is or grind in a mortar and pestle)

Sauce

2 tbsp tahini or sesame paste
2 tbsp natural peanut butter, with salt
2 tbsp gluten-free soy sauce or coconut aminos
1 tbsp rice wine vinegar
1 tbsp maple syrup or 2 tsp sugar
1 tbsp vegan mayo (optional)
1/2 tbsp sesame oil
1/2 tbsp or more chili oil (for less spicy replace with more sesame oil)
1–2 cloves garlic, finely grated
1/2 inch fresh ginger, finely grated
2 to 4 tbsp of water

For Serving, Optional

Fresh minced cilantro and/or mint
Sliced scallions
Lime wedges
Baked Tofu or store bought pre-cooked tofu

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Instructions

Bring a tea kettle with water to a boil. Place the noodles in a medium mixing bowl and pour over the noodles and cover to allow them to soak and rehydrate. When rehydrated according to package, drain off the excess water and set aside.
Prepare the sauce by combining the tahini, peanut butter, soy sauce, vinegar, syrup, sesame oil, chili oil, garlic and ginger in a small bowl and give a good mix until it starts to clump. Slowly pour in 2 tablespoons of water then mix together. Add additional water 1 tablespoon at a time until desired creamy consistency is achieved. Make sure to taste the sauce and adjust the amount of garlic, soy sauce, chili oil, etc. to your liking.
Assemble to serve by adding a serving of the noodles to a plate topped with the shredded vegetables and thawed edamame. Then pour over with the sesame sauce and garnish with fresh herbs, scallions and the toasted sesame seeds.

Notes

For quick veggie chopping, use a vegetable peeler. I take the peeler and run it around the carrot to create fast shreds. You can do this with the cucumber as well. For the cabbage, just run it along the side of a cut cabbage and you will see the cabbage turn int thin shavings which makes them perfect for eating.

To save more time, use pre-shredded cabbage and carrots.

To make the sauce even creamier, feel free to add 1 tablespoon of vegan mayo to it. I like either Just Mayo or Follow Your Heart Vegenaise.

Use a mortar and pestle to grind some of the sesame seeds before topping. Grinding them helps to release some of their oils and aromatics, which helps add a more pronounced taste to this dish.