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Home » Vegan Asian Carrot Noodles Tahini Sauce {GF}

Vegan Asian Carrot Noodles Tahini Sauce {GF}

Last Updated on April 12, 2019 By Vicky 50 Comments

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Vegan Asian Carrot Noodles with Tahini Sauce make for the ultimate meatless gluten free dinner. Crunchy carrots, crisp lettuce, soft noodles all enveloped in a creamy sesame oil infused Asian tahini sauce. Ready in 20 minutes or less! 

Vegan Asian Carrot Noodles with Tahini Sauce

 

Whenever I think of carrots my mind always wanders to this guy Gil, who D and I met while on the Tiger Leaping Gorge hike in China. He was a short and small Israeli with a distinct accent in English and when our big group sat down to lunch on the first day he so elaborately and ridiculously was describing his utter disdain for carrots that the whole table was in an uproar of laughter.

So that was Gil with this loathing of carrots. At the time I found the statement to be absurd. I mean who feels that strongly about carrots?

I mean probably one of the most harmless veggies ever right?

Well over the years I seem to have been inching closer and closer to his way of thinking. I don’t know what happened but all of a sudden I stopped liking carrots. They just stopped appealing to me. I would literally eat around them and leave them on my plate – I mean this is an unheard of behavior for me.

But then randomly I spotted a carrot focused recipe on the Naturally Ella blog and I decided it was time to give carrots another chance. If there was ever a recipe where they could redeem themselves in my mind it was right here at carrot noodles

This was their last chance.

How’d they do? They have officially secured themselves a spot back in my life.

Vegan Asian Carrot Noodles all mixed with tahini dressing

Maybe they just need to be served peeled in long ribbon strands all the time.  So YES to carrot noodles! This might just be when they are at their best. This vegan Asian carrot noodles recipe is simply perfect. Ready in under 20 (yes that is twenty) minutes all you need to cook are the mung bean (or rice) noodles which literally take 60 seconds. Everything else just gets peeled, chopped, whisked, mixed. The sauce is incredible. I was so happy to have spotted the last bottle of tahini of the shelves of our small Costa Rican village grocery store. Better than peanut butter, tahini makes a creamy base to be infused with other Asian style ingredients – tamari, rice vinegar, sesame oil, and chili garlic sauce.

Just imagine crunchy carrots, crisp lettuce, soft noodles all coated in a super creamy salty, spicy, sauce. Sprinkle with sesame seeds, almonds, and cilantro for a finishing touch.

If you love these carrot noodles be sure to check out my Vegan Asian sesame noodles with cucumbers and herbs

Vegan Asian Carrot Noodles in a salad ready to eat

How to make vegan Asian carrot noodles

4.89 from 9 votes
carrot noodles
Print
Vegan Asian Carrot Noodles with Carrots and Tahini Sauce {GF}
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

Vegan Asian Carrot Noodles with Carrots and Tahini Sauce make for the ultimate meatless gluten free dinner. Crunchy carrots, crisp lettuce, soft noodles all enveloped in a creamy sesame oil infused Asian tahini sauce.

Course: Dinner, Lunch, Salad
Cuisine: Asian, gluten free, Healthy, Vegan
Servings: 4
Calories: 191 kcal
Author: Vicky Berman
Ingredients
  • 4 ounces thin mung bean noodles or thin rice noodles, cooked according to package directions
  • 2 carrots in thin strips using a vegetable peeled
  • 1 head butter lettuce finely sliced
  • 1 handful cilantro chopped
  • 2 teaspoons toasted sesame seeds
  • 4 tablespoons toasted sliced almonds
  • For the sauce:
  • 4 and 1/2 tablespoons tahini
  • 1 and 1/2 tablespoons tamari
  • 1 and 1/2 tablespoons lime juice
  • 1 and 1/2 tablespoons chili garlic sauce sambal oleok
  • 1 and 1/2 teaspoons sesame oil toasted
  • 1 tablespoon rice vinegar
  • 2-3 tablespoons water
Instructions
  1. In a bowl combine all the sauce ingredients. Mix until smooth.
  2. Once noodles are cooked, rinse and drain them in cold water.
  3. In a large bowl combine noodles, carrots and lettuce. Toss until mixed.
  4. Serve noodle veggie mix topped with cilantro, tahini sauce, sesame seeds and almonds.
Recipe Notes

Recipe Adapted From Naturally Ella

Nutrition Facts
Vegan Asian Carrot Noodles with Carrots and Tahini Sauce {GF}
Amount Per Serving
Calories 191 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 53mg2%
Potassium 265mg8%
Carbohydrates 31g10%
Fiber 2g8%
Sugar 2g2%
Protein 3g6%
Vitamin A 6480IU130%
Vitamin C 5.5mg7%
Calcium 68mg7%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. Clyde says

    October 23, 2015 at 11:22 am

    Perfect! This looks healthy and delicious. The pictures are mouth watering.

    Reply
    • Vicky says

      October 23, 2015 at 1:19 pm

      Aww thanks so much Clyde!

      Reply
  2. Stella @ Stellicious Life says

    October 23, 2015 at 11:36 am

    5 stars
    Yum, this looks delicious! Love the addition of tahini sauce, it goes really well with the noodles and vegetables. Have a nice weekend!

    Reply
    • Vicky says

      October 23, 2015 at 1:19 pm

      Tahini sauce is the best – y new favorite sauce : )

      Reply
  3. The Veganista Foodie says

    October 23, 2015 at 12:46 pm

    5 stars
    This looks like an awesome healthy meal. I love how colorful it is. Yum.

    Reply
    • Vicky says

      October 23, 2015 at 1:31 pm

      Thanks! Definitely bright and vibrant : )

      Reply
  4. Kathryn With Going Zero Waste says

    October 23, 2015 at 12:49 pm

    This looks amazing!! I want to eat this so bad right now! I am still looking for tahini in bulk, but I’m sure I’ll find it soon. I’ve been a fickle carrot eater, but I love it in sauces and soups! When I lived in Austria I went over to a friends house for dinner and they were serving carrot soup. Which I thought sounded disgusting. It was the best thing I’ve ever had. I’m still on the search for the recipe. I’ll find it one of these days!

    Reply
    • Vicky says

      October 23, 2015 at 1:31 pm

      Let me know if you ever find the recipe as I would love to try that as well! : ))

      Reply
  5. footnotes and finds says

    October 23, 2015 at 1:26 pm

    Yum! i have found myself wandering over to your blog quite a lot lately! such fun creative recipes for vegetarians like me!

    http://www.footnotesandfinds.com

    Reply
    • Vicky says

      October 23, 2015 at 9:10 pm

      So glad you’ve been enjoying the meatless options on here ! :))

      Reply
  6. Beverley @ sweaty&fit says

    October 23, 2015 at 1:41 pm

    I have the same feelings about carrots, but whenever i put them in an Asian inspired salad – they light up my day! that sauce sounds amazing

    Reply
    • Vicky says

      October 23, 2015 at 9:06 pm

      Thanks! The sauce is sooo creamy and flavorful — my new favorite!

      Reply
  7. rachel @ atheltic avocado says

    October 23, 2015 at 1:42 pm

    gotta love all of these asian style flavors in the amazing dish! pinned 🙂

    Reply
    • Vicky says

      October 23, 2015 at 9:06 pm

      Right?! I know I do! Thanks for pinning : ))

      Reply
  8. Evi says

    October 23, 2015 at 2:06 pm

    I love how bright and vibrant this dish looks! It looks super yummy!

    Reply
    • Vicky says

      October 23, 2015 at 9:07 pm

      Thanks! I love bright and vibrant colored dishes – makes me feel even healthier when eating them!

      Reply
  9. Chrystal | YUM eating says

    October 23, 2015 at 2:47 pm

    I am going to have to show this recipe to my husband. It looks amazing, but he’s the Asian chef in the house. He does a lot better job than I with these dishes.

    Reply
    • Vicky says

      October 23, 2015 at 9:07 pm

      Haha that’s interesting that you guys have split the cuisines up! Which ones are you responsible for? : )

      Reply
  10. Liz @ The Clean Eating Couple says

    October 23, 2015 at 3:36 pm

    Oooh yum! This looks so light and refreshing!

    Reply
    • Vicky says

      October 23, 2015 at 9:07 pm

      Definitely super light and refreshing!

      Reply
  11. Manju | Cooking Curies says

    October 23, 2015 at 5:02 pm

    5 stars
    this looks really delicious and I know I will not feel bad even if i ate a whole lot of it, as it sounds really light and healthy!

    Reply
    • Vicky says

      October 23, 2015 at 9:07 pm

      You will not feel bad at all!

      Reply
  12. Peter @ Feed Your Soul Too says

    October 23, 2015 at 8:09 pm

    I love the vegan noodles. It makes for such a heartier dish.

    Reply
    • Vicky says

      October 23, 2015 at 9:08 pm

      I love rice noodles and mung bean noodles and I’m pretty sure the mung bean noodles are even healthier!

      Reply
  13. Sherri @ Watch Learn Eat says

    October 23, 2015 at 8:15 pm

    This looks delicious! I love carrots and this is a great way to use them. And butter lettuce is the best! 🙂

    Reply
    • Vicky says

      October 23, 2015 at 9:09 pm

      Butter lettuce IS the best! : ))

      Reply
  14. Alexandra @ My Urban Family says

    October 23, 2015 at 11:49 pm

    This looks delicious! 🙂

    Reply
    • Vicky says

      October 24, 2015 at 10:12 am

      Thanks so much! One of my new favorite meals : )

      Reply
  15. Christine | Vermilion Roots says

    October 24, 2015 at 12:48 am

    I’m glad to see a recipe using mung bean noodles. I know I will love this!

    Reply
    • Vicky says

      October 24, 2015 at 10:13 am

      They’re so good right! Hope you enjoy this dish if you get around to making it : ))

      Reply
  16. Michele says

    October 24, 2015 at 1:53 am

    This looks healthy and like it would taste really great! Any suggestions on where to purchase Mung bean noodles?

    Reply
    • Vicky says

      October 24, 2015 at 10:07 am

      Thanks! Try looking in a regular grocery store – I have been able to find them at Wegman’s, Roche Brothers, etc. They could be called cellophane noodles as well. Or really a thin rice noodles works here too!

      Reply
  17. Regina says

    October 24, 2015 at 2:31 am

    5 stars
    Asian noodles are the best! Love this pairing with tahini

    Reply
    • Vicky says

      October 24, 2015 at 10:08 am

      Aren’t they? Currently obsessed with tahini!

      Reply
  18. Mary says

    October 24, 2015 at 9:50 am

    The flavors here sound so bright and fresh! I love this idea.

    Reply
    • Vicky says

      October 24, 2015 at 10:08 am

      Thank so much!

      Reply
  19. Karolina says

    October 24, 2015 at 11:49 am

    Great recipe! Right up my alley as I love asian noodles!

    Reply
    • Vicky says

      October 24, 2015 at 12:35 pm

      Thanks! If you love Asian noodles you’ll definitely love this dish : ))

      Reply
  20. Steph @ Steph in Thyme says

    October 24, 2015 at 8:18 pm

    5 stars
    I love a big bowl of noodles and veggies. Can’t wait to try this and that sauce!

    Reply
    • Vicky says

      October 25, 2015 at 9:09 am

      Me too : ) Thanks!

      Reply
  21. Ashleigh says

    October 25, 2015 at 12:05 am

    Wonderful recipe, thank you for sharing! I know my family would love it!!

    Reply
    • Vicky says

      October 25, 2015 at 9:09 am

      Let me know how they like it if you end up making it!!

      Reply
  22. Kerri McGrail says

    October 25, 2015 at 12:46 pm

    Oh this looks so tasty! I love rice noodles and carrots so this is right up my alley! Though I think I would add even more vegetables to it like onion, bell pepper, and broccoli bc I am just a veg-head 🙂

    Reply
    • Vicky says

      October 26, 2015 at 9:47 am

      Great idea to add more veggies. I think the crunch of flavor of broccoli would be perfect in this dish. I toyed with the idea of adding more veggies but then decided to keep it simpler.

      Reply
  23. Mary @ StrawmarySmith says

    October 27, 2015 at 1:18 pm

    5 stars
    Hey Vicky,

    These noodles look so good! I love the creative use of tahini here. Can’t wait to try it!

    Reply
    • Vicky says

      October 27, 2015 at 2:56 pm

      Tahini is the best : ))

      Reply
  24. Levan @ Crazy Vegan Kitchen says

    October 29, 2015 at 7:25 am

    5 stars
    Absolutely STUNNING – and VEGAN too! Right up my alley, especially with the tahini sauce. Five stars!

    Reply
    • Vicky says

      October 29, 2015 at 9:51 am

      Thanks so much!!

      Reply
  25. Anita says

    January 18, 2019 at 9:03 am

    5 stars
    beatiful combination its very good i have question from we get mung noodles help me thanks Anitya

    Reply
    • Vicky says

      January 30, 2019 at 5:28 am

      I found mung noodles at my Asian grocery store, but you may be able to find it in the specialty aisle at stores like Whole Foods too. If you cannot find them feel free to use thin rice noodles instead.

      Reply

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About Avocado Pesto

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