Creamy noodle dishes may just be the way to my heart. They always feel like comfort in a bowl and these smokey chili lime tahini broccoli noodles are my newest love. But honestly dishes like our rasta pasta and vegan mushroom stroganoff prove it!
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Why You’ll Love these Noodles
- Versatile – this is one of those amazing recipes that you can switch up the vegetables and also have what feels like a different meal.
- Restaurant Quality – this flavor of this dish is so amazing, you will feel like you just stepped into a high quality restaurant while never leaving home
- Easy to find ingredients – I absolutely love when I have a good meal that is all made with ingredients that I always keep on hand or are easy to find at a grocery store and this is
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Recipe Ingredients
Gather your ingredients!
Noodles
Any long noodles work. I used fettuccine in the photo and video.
Substitute: Spaghetti, ramen, my fav buccatini, etc. can all be used to make this. You can use gluten free noodles if you need, just note the cooking time differences.
Broccoli
Broccoli pairs great with all the ingredients in this dish and cooks up nicely for what we are making.
Substitute: Cauliflower would be great in this as well.
Aromatics
Green onions and ginger help this dish with building flavor along with the chili garlic paste, soy sauce and maple syrup.
Spices
We’re using a variety of pantry staple spices in this dish. These warm spices will bring comfort, spice, and flavor to this dish.
More Protein
Besides the optional cashews that we talk about in the recipe notes below, you could also add in some edamame or seasoned and pan seared tofu for more protein.
Other add-in options: would be carrots, bean sprouts, green beans, spinach, kale, baby corn, peas, or snow peas. These are all great options. Mushrooms could also be sauted and remove and readded at the end for a great option. Keep in mind cooking times for the ingredients when added.
See my recipe card below for a complete list of the ingredients with measurements.
Meal Prepping, Storage, and Reheating
- Meal Prepping – This dish is good for 2-3 days after it’s made. We recommend not adding the fresh toppings on top until ready to eat.
- Storing – Store in a tightly sealed container in the fridge when not using.
- Reheating – You can heat in a microwave safe bowl in the microwave for 1-2 minutes or until heated through, stirring before trying. Alternatively, you can heat in a saucepan over medium until warmed throughout.
Other Vegan Noodle Recipes to Consider:
🥳 Get the Full Recipe
Easy Smokey Chili Lime Tahini Noodles with Charred Broccoli
Ingredients
For the Broccoli
- 1 large head broccoli, cut into bite-sized florets (about 5–6 cups)
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
For the Noodles
- 8 ounces fettuccine (spaghetti, linguine, ramen, or rice noodles also work)
- 1 cup reserved pasta water
For the Tahini Sauce
- ⅓ cup tahini
- 3 tablespoons soy sauce or tamari
- 2 tablespoons fresh lime juice
- 1 tablespoons maple syrup
- 1 tablespoons chili garlic paste
- 1 teaspoon lime zest
- 1 teaspoon grated ginger
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
Optional Toppings
- Sliced green onions
- Sesame seeds
- Cilantro
- Extra chili crisp
- Lime wedges
Instructions
For the Broccoli (pick one)
- To Roast: Preheat oven to 425°F (220°C). Toss broccoli with olive oil, smoked paprika, garlic powder, and salt. Spread onto a baking sheet and roast for 18–22 minutes, flipping halfway through, until tender with browned crispy edges.
- To Saute: Heat oil in a large skillet with a fitted lid over medium-high. Once oil is shimmering, add broccoli and cook, uncovered, 1 minute. Cover and continue cooking, lifting lid to stir every 1 to 2 minutes to prevent burning, until crisp-tender and lightly charred, about 7 to 8 minutes total. Season
Cook the Noodles
- While the broccoli roasts, cook noodles according to package instructions. Before draining, reserve 1 cup noodle water. Drain and set aside.
Make the Sauce
- In a large bowl, whisk together: Tahini, Soy sauce, Lime juice, Lime zest, Maple syrup, Chili crisp, Ginger, garlic, smoked paprika, and black pepper.
- Slowly whisk in reserved pasta water until smooth and pourable. The sauce should look thinner than you think—it will tighten up when mixed with the noodles.
Bring Together
- Add the hot noodles directly to the sauce and toss well. Add a splash of reserved noodle water until everything becomes glossy and creamy. Fold in the cooked broccoli. Taste and adjust with additional lime juice, soy sauce, or chili crisp if desired.
- Top with green onions, sesame seeds, cilantro, and another spoonful of chili crisp. Serve immediately with lime wedges.
Notes
- ½ cup chopped cashews
- 1-2 tablespoon sesame seeds
- 1 tablespoon maple syrup
- 1 tablespoon toasted sesame oil
-
In a small pot over medium low heat, add toasted sesame oil, maple syrup, cashews, and sesame seeds. Stir together well. Let cook, stirring frequently, until well coated and liquid absorbed. Pour onto a parchment lined pan and spread evenly. Let cool.
Nutritional information is only estimates. Utilize your own brands for accuracy.Video
Nutrition
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Recipe FAQs:
Yes but this dish will need a few swaps. Note that any changes will alter the taste.
For the soy sauce – depending on your allergens use tamari, no soy soy sauce or coconut aminos.
For the tahini – depending on allergens – use another nut butter like peanut butter, almond butter or use sunflower butter.
For the noodles – you’ll want to use long gluten free noodles.
We don’t recommend freezing this dish all together, but you can make the sauce in batches and freeze just the sauce.
Yes, this dish is good for 2-3 days after it’s made. We recommend not adding the fresh toppings on top until ready to eat. Store in a tightly sealed container in the fridge when not using.
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