Tahini Noodles by Mom De Cuisine

I think I was pretty typical college student-dining on a budget. At some point I saw a recipe for peanut noodles using a combination of peanut butter and soy sauce. This became one of my go-to meals. It was cheap, fast, and perfect for late night studying.

When my husband and I first got married, I kept a few of my collegiate recipes (I also make a mean blue box casserole!) So as newlyweds, I was going to make him a quick meal and I as I boiled the noodles, I pulled out the soy sauce and peanut butter. When he walked in the kitchen and saw the mix of ingredients I was using he was horrified…peanut butter and soy sauce…on noodles.

As a first-time housewife, I was mortified that my new husband would have such a visceral reaction to a meal I was making that I didn’t finish and vowed never to make it again.

In fact, until recently I had blocked out completely forgotten about the whole newly wed culinary fiasco until I saw these Spicy Peanut Noodles on Cassie’s blog, Bake Your Day. Then after I saw another version on Erin’s blog, Dinners, Dishes, and Desserts, I knew I wanted to make them.

Tahini Noodles

I knew I didn’t have much PB on hand, but I’ve been reading several recipes that use Tahini in place of nut butters, so I thought why not, I’ll give it a try. I haven’t worked up the nerve to serve it to my husband, but M and I have enjoyed these “Teeny noodles” a few times for a quick and filling lunch.

Tahini Noodles Recipe

Prep time: 3 mins
Cook time: 10 mins
Total time: 13 mins
Serves: 4


  • 1/4 cup Tahini Paste (sesame paste)
  • 3 tablespoons light or reduced sodium soy sauce
  • 1 teaspoon rice wine vinegar
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 lb spaghetti noodles
  • salt
  • Chopped chives to garnish

Tahini Noodles


  • In a large pot or wok, bring heavily salted water to a boil. Add the spaghetti and cook until al-dente about 8 minutes.
  • While the noodles cook, combine the first 4 ingredients.
  • Drain the noodles, reserving 1 cup of the cooking liquid.
  • Add some of the cooking liquid, a few tablespoons at a time to the sauce until desired consistency.
  • Toss immediately with noodles until they are coated in the sauce. Taste and adjust sauce ingredients or add more of the cooking liquid as necessary.
  • Top with chives and serve


  • This can be served hot or cold. I prefer the texture of the hot noodles, but it makes a nice chilled pasta salad as well.

The written and photographic in this article are reference and redaction from http://momdecuisine.net/2012/04/27/tahnini-noodles/