You know when you eat a meal and it pretty much changes your life? THESE Saucy Sesame Noodles are one of those meals! I use coconut aminos instead of soy sauce to make these noodles a low sodium option because hello, heart health, and I have yet to meet someone who enjoys being bloated!
Coconut aminos has a salty-sweet taste acting as a great alternative to soy sauce or teriyaki sauce, especially for all my soy and gluten free peeps out there. It has up to 70% less sodium than soy sauce and is made from coconut blossom nectar. You can find it at most grocery stores, like Trader Joes. Stock up on that ish.
I love making these Sesame Noodles with a mixture of sautéed tofu and bacon pieces. It is insane. My Fiancé, who was anti-tofu, even confessed that this combo is pretty epic. BUT you can totally leave this part out of its not your thing!
Saucy Sesame Noodles
3-4 servings, low-sodium, gluten-free option, vegan/vegetarian option
- ½ cup tahini (sesame paste)
- 1/3 cup coconut aminos
- ¼ cup toasted sesame oil
- 1 tbsp grated ginger (sub 1/4 tsp ginger powder)
- 3 garlic cloves, minced
- 2 Tbsp sriracha
- ¼ cup hot water
- salt as needed
- ¼ tsp pepper
- 2 cups shredded carrots
- 1 packet (about 9.5 ounces) spaghetti noodles, I love using buckwheat soba noodles (gluten-free approved!)
Optional Tofu-Bacon Sauté (omit for vegan/vegetarian option):
- 15 oz fresh tofu in water, drained and crumbled (about 2 cups)
- 6-7 slices bacon of choice, chopped (nitrate free is best)
- ¼ tsp turmeric powder
- Salt as need
If making the Tofu-Bacon Sauté , cook this first so you can make the whole dish in the same pot! (if not making this just skip to the Sesame Noodles below!) Add the tofu, bacon, and turmeric into the pot and let cook on medium heat until the bacon fat has liquified and the tofu slightly fries inside it (yum, right? lol). Cook this mixture for about 5-6 minutes until the tofu is slightly browned and the bacon is slightly crisp around the edges. Set this mixture aside in a separate bowl.
Sesame Noodles: Cook the spaghetti noodles, drain, rinse, and place back into the pot. In a medium bowl add the tahini, coconut aminos, sesame oil, ginger, garlic, sriracha, hot water, salt, pepper and whisk until smooth. Taste and adjust flavor to your liking with more spice (more srirarcha), sweetness (more coconut aminos), or saltiness (salt), if needed. Pour this mixture over the noodles and mix well. If you find the sauce is not spreading well, simply add a little water to thin the sauce. Add in the shredded carrots and mix well. Serve warm or cold, with optional toppings like a squeeze of lime, green onions, sesame seeds, and/or the Bacon Tofu Sauté.
Leftovers will stay fresh in an airtight container for up to four days.