Creamy Almond-Tahini Stir-Fry Noodle Bowl
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If you’ve ever been disappointed by a stir-fry because it was plain-tasting (I sure have), well, fear not my friends! This stir-fry noodle bowl is generously coated with an incredible umami-packed, creamy, sweet, and tangy Almond-Tahini Dressing that will have you coming back for more and more. This noodle bowl is “light on the noodles” and “heavy on the veggies” so it won’t weigh you down and you’ll get an impressive amount of veggies per serving! I like to use brown rice spaghetti noodles in this stir-fry because they are sturdy noodles and hold up well in the mixture, with a bit of chewiness. The brown rice noodles I use have a suggested cook time of 8 to 10 minutes, but I find they actually need about 12 to 13 minutes cook time. Just something to keep in mind in case yours take longer than expected, too.
Yield
4 bowls
Prep Time
30 Minutes
Cook time
15 Minutes
Total Time
45 Minutes
Ingredients:
For the stir-fry:
- 2 large (255 g) peeled carrots, sliced into thin 1/4-inch thick coins (1 1/2 cups)
- 1 large (190 g) red bell pepper, seeded and thinly sliced (1 1/2 cups)*
- 4 ounces (113 g) whole cremini mushrooms, thinly sliced (2 cups)**
- 1 medium (490 g) bunch broccoli, chopped into small florets (3 1/2 to 4 cups)
- 1 1/2 tablespoons (22.5 mL) toasted sesame oil
- 1 medium (215 g) red or yellow onion, diced (1 1/2 cups)
- 1 cup (150 g) frozen or fresh shelled edamame
- Fine sea salt, to taste
For the noodles:
- 4 ounces (113 g) brown rice spaghetti noodles or noodles of choice
For the Almond-Tahini Dressing:
- 4 tablespoons (60 mL) seasoned rice vinegar
- 3 tablespoons (45 mL) "runny" tahini***
- 3 tablespoons (45 mL) smooth natural almond butter***
- 3 tablespoons (45 mL) low-sodium tamari
- 2 tablespoons (30 mL) pure maple syrup
For the optional garnishes:
- 3 large green onions, chopped
- Sesame seeds, for garnish
Directions:
- Thinly slice the carrots, red pepper and mushrooms. Chop the broccoli into small 1/2- to 3/4-inch florets (it’s important to chop them very small so they cook in the correct amount of time), being sure to halve any broccoli stems that are a bit on the thick side (any larger than 1/4-inch width should be thinned). Place the veggies in a large bowl and set aside.
- Place a large wok (or pot) on the stovetop. Chop the onion. Add the sesame oil and onion to the wok. Stir to combine. Sauté over medium-low heat for 4 to 5 minutes until softened, stirring occasionally.
- Meanwhile, bring a medium pot of water to a boil. Cook the noodles according to the package directions. I break the noodles in half before throwing them into the pot and I also like to stir them a few times with a fork during cooking to make sure the noodles aren’t sticking together.
- To the wok, add the carrots, bell pepper, mushrooms, and broccoli along with a pinch of salt. Stir to combine. Sauté, uncovered and stirring occasionally, over medium-high heat for 10 to 12 minutes until tender. Reduce the heat if needed to avoid burning.
- To a medium bowl, add the dressing ingredients (rice vinegar, tahini, almond butter, tamari, and maple syrup) and whisk vigorously until very smooth and uniform. The dressing makes 3/4 cup (180 mL). Set aside. Measure 1 cup of shelled edamame.
- A few minutes before the veggies are tender, add the edamame to the wok and sauté for three minutes, or until heated through. Chop the green onion garnish, if using.
- When the noodles are cooked, drain them and rinse well. Add the drained noodles to the wok. Pour all of the dressing onto the veggies/noodles and stir well to combine. Toss everything until it’s all coated in the dressing. Taste and add more salt, if desired. Heat on low until everything is warmed to your liking, then portion into shallow bowls. Top with chopped green onion and a sprinkle of sesame seeds, if desired. This dish is best served immediately, however leftovers are lovely chilled. Refrigerate leftovers in an airtight container for up to a few days.
* Feel free to use orange or yellow bell peppers, too!
** I don’t recommend adding more than 4-ounces of cremini mushrooms. I originally tested the recipe using 8-ounces mushrooms and found that the mushrooms diluted the dressing flavours a bit.
*** Be sure to use “runny” tahini and almond butter as they will mix with the dressing ingredients effortlessly!
We used a large stainless steel pot when testing this recipe. If you use a wok, your vegetable cook time may differ slightly.
The total time of this recipe from start to finish is 35 to 40 minutes.