If there’s one recipe you need when you want something quick yet flavourful, it’s these Sichuan Tahini Noodles. Creamy, spicy, savoury, and tangy, this dish hits all the right notes. The tahini brings richness, the chilli oil adds a fiery edge, and the soy, vinegar, and garlic tie it all together with an umami-packed punch.
What’s more, the crispy miso kale and sesame-dressed edamame turn these noodles into a complete meal—full of crunch, texture, and protein. Of course, they’re optional, but I highly recommend making the effort. They take this dish from delicious to delicious and balanced.
Table of Contents
- Ingredient Breakdown
- The Chilli Oil Base of the Sichuan Tahini Noodles
- Why Tahini Works So Well
- Taking These Sichuan Tahini Noodles to the Next Level
- Edamame
- Tips for the Perfect Bowl of Sichuan Tahini Noodles
- Final Thoughts
- More Noodle Recipes
Ingredient Breakdown
- Cavolo nero: Crisps up beautifully for a crunchy, savoury topping that adds texture and depth.
- White miso paste: The secret ingredient that gives the kale a subtle umami boost.
- Sichuan peppercorns: Add a tingling heat that’s uniquely floral and citrusy.
- Chilli flakes: Bring a balanced heat to the chilli oil; adjust the amount to suit your spice tolerance.
- Toasted sesame seeds: Nutty and aromatic, they amplify the tahini’s flavour.
- Garlic: Freshly minced for a pungent, savoury base in the chilli oil.
- Vegetable oil: Neutral oil that heats well for infusing the chilli oil.
- Tahini: Creamy and nutty, it’s the perfect foil to the spice and tang in the sauce.
- Light soy sauce: Adds saltiness and a rich, umami depth to the sauce.
- Black vinegar: Tangy with a slightly sweet undertone, balancing the richness of the tahini.
- Ready-to-wok noodles: Quick-cooking and ideal for soaking up the sauce.
- Frozen edamame: Packed with protein and dressed simply with sesame oil and seeds.
The Chilli Oil Base of the Sichuan Tahini Noodles
A good chilli oil is the heart of any Sichuan-inspired dish. Here, it’s a quick and simple version, made by pouring hot oil over freshly pounded Sichuan peppercorns, chilli flakes, garlic, and sesame seeds. The heat from the oil releases the aromatics’ essential flavours, creating a punchy, fragrant base for the noodle sauce.
If you’ve never tried making your own chilli oil, don’t worry—it’s easier than it sounds and worth every second. Plus, you can customise it to your taste. Like it spicier? Add more chilli flakes. Prefer a stronger numbing sensation? Increase the Sichuan peppercorns.
Why Tahini Works So Well
Tahini might not be the first ingredient that comes to mind for noodles. However, its creamy texture and nutty flavour make it an excellent base for a sauce. Here, it mellows the heat from the chilli oil and provides a rich, luxurious coating for the noodles.
Unlike peanut butter, which can be overpowering, tahini has a lighter, more subtle nuttiness. It’s the perfect partner to bold flavours like black vinegar and soy sauce, creating a harmonious balance of richness, saltiness, tang, and spice.
Using good-quality tahini is important in this Sichuan Tahini Noodles recipe. It should be smooth, pourable, and not overly bitter. Avoid supermarket own-brand tahini and opt for Middle-Eastern versions like those from Baracke, Al Nakhil, Al Taj, and Belazu.
Taking These Sichuan Tahini Noodles to the Next Level
These Sichuan Tahini Noodles are delicious on their own. However, I’ve turned them into a more balanced meal with the addition of two toppings: crispy miso kale and edamame.
Crispy Miso Kale
Crispy miso kale is the topping you didn’t know you needed. The kale becomes light and crunchy in the oven, while the miso adds a deep savoury flavour that complements the noodles beautifully.
The key to perfect crispy kale is ensuring the leaves are thoroughly dry before baking and spreading them out in a single layer on the tray. A pinch of sugar after baking adds just a touch of sweetness, balancing the saltiness from the miso.
If kale isn’t your thing, however, you could swap it out for roasted seaweed snacks or even crispy shallots for a similar crunch.
Edamame
Edamame might seem like a simple side, but here it brings a lot to the table. Drizzled with sesame oil and sprinkled with toasted sesame seeds, they add a fresh, nutty element that pairs perfectly with the noodles.
They’re also an excellent source of plant-based protein, making this dish feel more balanced and satisfying. If you don’t have edamame, try steamed green beans or even sautéed sugar snap peas as an alternative.
Tips for the Perfect Bowl of Sichuan Tahini Noodles
- Customise the spice level: Adjust the chilli flakes and Sichuan peppercorns to suit your palate. If you like a milder heat, reduce the quantities slightly.
- Don’t skip the noodle water: A splash of cooking water helps the sauce coat the noodles evenly. It loosens the tahini just enough to create a silky texture.
- Serve immediately: These noodles are best served fresh while the kale is still crispy and the sauce is warm.
Final Thoughts
These Sichuan Tahini Noodles are proof that a quick meal doesn’t have to sacrifice flavour. Whether you keep it simple or go all out with the kale and edamame, this dish is versatile, satisfying, and endlessly customisable. If you’re looking for a quick, easy noodle dish that’s big on flavour, this one ticks all the boxes. Just be warned: it might become a regular in your weeknight dinner rotation.
More Noodle Recipes
If you love these Sichuan Tahini Noodles, here are some other noodle dishes you might enjoy.
- Spicy Pork Noodles. This recipe is a cross between two classic Korean dishes: japchae, a delicious sweet potato noodle stir fry, and jeyuk bokkeum, spicy stir fried pork.
- Saucy Mushroom Noodles. With tender pulled oyster mushrooms, chewy noodles, and an umami-packed sauce, this dish offers a burst of flavour in every bite.
- Golden Thai Curry Chicken Noodle Soup. This is comfort in a bowl, featuring a golden, umami-rich broth that’s ready in 20 minutes.
- Teriyaki Pork Miso Ramen. Bursting with flavour, this quick ramen uses instant dashi for a deep umami broth that’s ready in 5 minutes.
- Miso Mushroom Noodle Soup. Roasted mushrooms infuse this broth with a rich, earthy depth, thanks to a miso marinade that’s pure flavour.
Sichuan Tahini Noodles
These noodles are delicious, easy and so quick to make. Flavour wise, they’re perfectly balanced. The speedy chilli oil adds heat, which is mellowed out by the creamy tahini, and the soy, vinegar and garlic give it all a tasty, umami-packed kick. The crispy kale and edamame are optional extras, but they add texture and protein to the dish, turning it into a more complete, balanced meal.
- Prep Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
For the crispy miso kale (optional):
- 400g cavolo nero
- 3 tbsp neutral oil
- 1 tbsp white miso paste
- pinch of sugar
For the noodles:
- 1 tsp sichuan peppercorns
- 2 tsp chilli flakes
- 2 tsp toasted sesame seeds
- 2 large garlic cloves, minced
- 2 tbsp vegetable oil (or any neutral oil)
- 2 tbsp tahini
- 2 tbsp light soy sauce
- 2 tbsp black vinegar
- 1 tsp sugar
- 400g ready-to-wok noodles
For the edamame (optional)
- 250g frozen edamame
- drizzle of sesame oil
- sprinkle of toasted sesame seeds
Instructions
- Heat your oven to 150°C/ fan 130°C. Wash and thoroughly dry the cavolo nero, then strip the leaves from the stalks. Slice the leaves into 3 cm strips and discard the stalks.
- Whisk the olive oil and miso paste; it’s ok if it’s not fully combined. Pour the mixture over the cavolo nero leaves and toss to coat, massing the marinade into the leaves to ensure everything is evenly coated.
- Transfer to a large baking tray, spread into an even layer and bake, tossing once or twice, for 20 to 25 minutes, or until perfectly crisp.
- Remove from the oven, sprinkle with a pinch of sugar (and salt, if necessary, and toss. Set aside.
- Place the sichuan peppercorns in a mortar and pound with a pestle until ground. Add the chilli flakes, toasted sesame seeds and garlic.
- Heat the oil in a small saucepan until hot, then pour the hot oil over the spices and stir to combine.
- Add the tahini, light soy sauce, black vinegar and sugar and whisk until smooth.
- Boil your noodles according to the package instructions then drain, reserving some of the cooking water.
- Transfer to a bowl. Add the sauce and a splash of the noodle cooking water and toss until the noodles are well coated in the sauce.
- Cook the edamame according to the package instructions then drain. Transfer to a bowl, drizzle with sesame oil, sprinkles with sesame and season with salt and pepper.
- To assemble, dish out the noodles and serve with the crispy kale and edamame – enjoy!
2 Responses
I made these tonight with a side of roasted tilapia and they were delicious! So quick and easy and I love how adaptable this recipe is. I added some sautéed mushrooms that I needed to use up and the whole meal was ready in about half an hour. I made them with quinoa and brown rice spaghetti but next time I’m going to use precooked udon to save even more time.
I’ve already got 2 more recipes bookmarked to try out this weekend and can’t wait to make them. Zena you’ve really reignited my joy for cooking with your recipes, thank you!
Aww bless you Reehana! I’m so happy to hear it as it’s literally why I do what I do – to help people find joy in cooking 🙂 So glad you enjoyed it!