Avocado Pesto

Socials

Home » Vegan Asian Carrot Noodles Tahini Sauce {GF}

Vegan Asian Carrot Noodles Tahini Sauce {GF}

Last Updated on By 50 Comments

Print Recipe Jump to Recipe

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.

After Post

Get Healthy Recipes Sent To Your Inbox

authorbio

How would you like to have a meal plan sent to you every Sunday to help you plan out the week and stay healthy?

And add me on social media!

Comments

  4. Kathryn With Going Zero Waste says

    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

      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

  22. Kerri McGrail says

    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

      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

    • Vicky says

      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

Leave a Reply

Your email address will not be published.

Recipe Rating




Hi, I’m Vicky!

VICKY

About Avocado Pesto

I love to create unique, healthy recipes for people who want to maintain a variety of diets, like Gluten Free, Dairy Free, Vegan, Vegetarian, etc. Read more about how I can help you plan your meals!

Check out these other delicious recipes from my blog!

Chilean sea bass FG_
Chickpea Flatbread
roasted potato wedges
Avocado Chickpea Salad with vegan pesto makes for the perfect lunch recipe that is ready in minutes. Super simple 5 ingredient recipe packed full of flavor and protein. Lunch or grill day appetizers don't get easier than this!
Roasted Cauliflower Soup with Garlic - Gluten Free and Vegan
This Caribbean Fish Curry recipe is a one pot meal ready in 30 minutes that is a creamy blend of coconut milk, tomatoes, curry spices and tender red snapper. Both Gluten Free and Dairy Free.
Vegan Quinoa Power Bowls with Roasted Veggies and Avocado Sauce Gluten-Free
Vegan-Creamy-Pumpkin-Pasta-with-Sage-Recipe
Quinoa Black Bean Pumpkin Soup Recipe
Sweet Potato and Chickpea Salad Recipe
Tofu burger recipe made with sweet potatoes is the perfect healthy summer vegan lunch. Soft, and tender on the inside while lightly crispy on the outside, and full of flavor. Gluten-Free too. |avocadopesto.com
Lemon Rice makes for the perfect healthy side dish. With a flair of Indian flavors this lemon rice is made with turmeric, ginger, chili, lemon and Indian spices. Gluten Free and Vegan | avocadopesto.com
Baked pork chops make for the easiest 4 ingredient dinner ever. A classic family recipe passed down from my grandmother and the only way I ever make pork chops. Gluten Free too. You only need pork chops, onions, mayo and sharp cheddar (regular or vegan, for a dairy free recipe).