Deliciously Spicy Vegan Tahini Noodles with Broccoli
These deliciously spicy vegan noodles with broccoli make the perfect weeknight meal. Much healthier than take-out, this oil-free plant-based recipe comes together with a creamy sauce made from tahini. Asian-inspired, this dinner packs bold flavor in under 30 minutes.
While the water comes to a boil, make your Spicy Tahini Sauce. Combine all ingredients for the sauce in a medium bowl: tamari, vinegar, ginger, garlic, Sambal, and tahini. Don't add the water yet. Whisk to combine.
Also during this time, remove the broccoli florets from the stalks. Cut the florets into bite-sized pieces. Discard the stalks or save for snacking.Thinly slice the Fresno chili
Once the pot of water is up to a boil, add the Udon noodles. Stir to break up the noodles. Cook according to package directions, usually 3-4 minutes.
During the last minute of noodles boiling, scoop out 1/4 cup of the pasta water. Add half of this (2 tbsp) to the bowl with the Tahini sauce. Whisk until smooth.
Once the noodles are done, drain in a colander. Immediately, add 1/2 inch water back to the pan, cover, and return to high heat. Once boiling, add the broccoli florets and cover.
Cook the broccoli until knife-glide tender.
Add the noodles and sauce to the pot with the broccoli. Stir frequently to evenly coat the broccoli and noodles with the sauce. Add more of the reserved pasta water, if needed.
Taste to adjust seasoning.
Portion into bowls. Top with sliced Fresno chilis, if you like. Enjoy!