broccoli, mushroom and noodles in tahini sauce

Serves  4                Cooking  25 mins


  • 8 oz. of your favorite noodles (spaghetti or soba noodles work well)
  • 1 head of broccoli, cut into florets
  • 8 oz. of sliced mushrooms
  • 3 tbsp. tahini
  • 3 tbsp. soy sauce
  • 2 tbsp. rice vinegar
  • 2 tbsp. honey
  • 2 cloves garlic, minced
  • 2 tbsp. sesame oil
  • 1/4 cup chopped peanuts, for garnish
  • Chopped scallions, for garnish



  1. Cook the noodles according to the package instructions. Drain and set aside.

  2. In a small bowl, whisk together the tahini, soy sauce, rice vinegar, honey, garlic, and sesame oil until smooth.

  3. Heat a large skillet over medium-high heat. Add a drizzle of oil and swirl to coat. Add the mushrooms and cook for 5-6 minutes, or until tender and lightly browned.

  4. Add the broccoli florets to the skillet and cook for an additional 2-3 minutes, or until the broccoli is bright green and tender-crisp.

  5. Reduce the heat to low and add the cooked noodles to the skillet. Pour the tahini sauce over the top and toss everything together until the noodles and vegetables are coated in the sauce.

  6. Serve the tahini noodles hot, garnished with chopped peanuts and scallions.


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