Load-shedding in an hour? No problem, Chef! Put away the takeaway menu and start cooking this recipe now, which is ready in under 60 minutes. Your dinner-saving dish starts with a bed of hearty rice noodles, topped with syrup-coated sweet potatoes, fresh cucumber matchsticks, and plump edamame. Covered in a delicious Asian sauce.
Vegetarian Tahini Noodles
Vegetarian Tahini Noodles
with cucumber & toasted sesame seeds
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Cucumber
- Edamame Beans
- Flat Rice Noodles
- Fresh Chilli
- Fresh Chillies
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Maple-flavoured Syrup
- Sesame Soy
- Spring Onion
- Spring Onions
- Sweet Potato
- Tahini
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
SWEET SWEET POTATOES
Preheat the oven to 200°C. Spread the sweet potato rounds on a roasting tray. Coat in oil, the syrup, and seasoning. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway).
SOY GOOD SAUCE
To a blender, add the tahini, ½ the sliced chilli (to taste), the sesame soy, the grated garlic & ginger, a drizzle of olive oil, and seasoning. Blend until smooth and loosen with water in 5ml increments until drizzling consistency.
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and gently toss through a drizzle of olive oil and ½ the dressing.
PLUMP IT UP
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
GOLDEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
DINNER BY CANDLELIGHT
Bowl up the rice noodles. Top with the glazed sweet potato, the fresh cucumber matchsticks, and the edamame beans. Drizzle over the remaining dressing. Garnish with the sliced spring onion and the toasted sesame seeds. Scatter over any remaining chilli (to taste).
Sweet Potato - 250g
Maple-flavoured Syrup - 15ml
Tahini - 20ml
Fresh Chilli - 1
Sesame Soy - 30ml
Garlic Clove - 1
Fresh Ginger - 10g
Flat Rice Noodles - 75g
Edamame Beans - 40g
White Sesame Seeds - 5ml
Cucumber - 50g
Spring Onion - 1
SWEET SWEET POTATOES
Preheat the oven to 200°C. Spread the sweet potato rounds on a roasting tray. Coat in oil, the syrup, and seasoning. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway).
SOY GOOD SAUCE
To a blender, add the tahini, ½ the sliced chilli (to taste), the sesame soy, the grated garlic & ginger, a drizzle of olive oil, and seasoning. Blend until smooth and loosen with water in 5ml increments until drizzling consistency.
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and gently toss through a drizzle of olive oil and ½ the dressing.
PLUMP IT UP
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
GOLDEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
DINNER BY CANDLELIGHT
Bowl up the rice noodles. Top with the glazed sweet potato, the fresh cucumber matchsticks, and the edamame beans. Drizzle over the remaining dressing. Garnish with the sliced spring onion and the toasted sesame seeds. Scatter over any remaining chilli (to taste).
Sweet Potato - 500g
Maple-flavoured Syrup - 30ml
Tahini - 40ml
Fresh Chilli - 1
Sesame Soy - 60ml
Garlic Clove - 1
Fresh Ginger - 20g
Flat Rice Noodles - 150g
Edamame Beans - 80g
White Sesame Seeds - 10ml
Cucumber - 100g
Spring Onion - 1
SWEET SWEET POTATOES
Preheat the oven to 200°C. Spread the sweet potato rounds on a roasting tray. Coat in oil, the syrup, and seasoning. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
SOY GOOD SAUCE
To a blender, add the tahini, ½ the sliced chilli (to taste), the sesame soy, the grated garlic & ginger, a drizzle of olive oil, and seasoning. Blend until smooth and loosen with water in 5ml increments until drizzling consistency.
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and gently toss through a drizzle of olive oil and ½ the dressing.
PLUMP IT UP
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
GOLDEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
DINNER BY CANDLELIGHT
Bowl up the rice noodles. Top with the glazed sweet potato, the fresh cucumber matchsticks, and the edamame beans. Drizzle over the remaining dressing. Garnish with the sliced spring onion and the toasted sesame seeds. Scatter over any remaining chilli (to taste).
Sweet Potato - 750g
Maple-flavoured Syrup - 45ml
Tahini - 60ml
Fresh Chillies - 2
Sesame Soy - 90ml
Garlic Cloves - 2
Fresh Ginger - 30g
Flat Rice Noodles - 225g
Edamame Beans - 120g
White Sesame Seeds - 15ml
Cucumber - 150g
Spring Onions - 2
SWEET SWEET POTATOES
Preheat the oven to 200°C. Spread the sweet potato rounds on a roasting tray. Coat in oil, the syrup, and seasoning. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
SOY GOOD SAUCE
To a blender, add the tahini, ½ the sliced chilli (to taste), the sesame soy, the grated garlic & ginger, a drizzle of olive oil, and seasoning. Blend until smooth and loosen with water in 5ml increments until drizzling consistency.
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and gently toss through a drizzle of olive oil and ½ the dressing.
PLUMP IT UP
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
GOLDEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
DINNER BY CANDLELIGHT
Bowl up the rice noodles. Top with the glazed sweet potato, the fresh cucumber matchsticks, and the edamame beans. Drizzle over the remaining dressing. Garnish with the sliced spring onion and the toasted sesame seeds. Scatter over any remaining chilli (to taste).
Sweet Potato - 1kg
Maple-flavoured Syrup - 60ml
Tahini - 80ml
Fresh Chillies - 2
Sesame Soy - 120ml
Garlic Cloves - 2
Fresh Ginger - 40g
Flat Rice Noodles - 300g
Edamame Beans - 160g
White Sesame Seeds - 20ml
Cucumber - 200g
Spring Onions - 2
Woolies Products in this dish
