Peanutbutter-Tahini Noodles

Meredith Bond

Peanut Tahini Noodles

I was looking for a fabulous recipe for a tahini-peanut butter salad dressing and came across this delicious recipe for a noodle dish. Here’s the link to the original recipe: As always, however, I’ve changed the recipe just a touch.


  • Whole wheat spaghetti — cooked according to normal instructions
  • mix of colored sweet peppers (I used red, green and a little yellow I had in my freezer) for a total of one pepper (Trader’s Joes sells a really pretty and useful bag of frozen colored peppers)
  • Stir-fry veggies — I used a small head of broccoli and about six mushrooms, sliced
  • 1 Tbs finely chopped garlic
  • Optional: chicken breast cut into strips. If you want meat in your dinner, otherwise, just put in more veggies.

For the sauce:

  • 1 Tbs tahini (sesame seed paste — easily found at most supermarkets)
  • 3 Tbs creamy peanut butter
  • 1/2 cup chicken stock
  • 1 1/2 to 3 Tbs low-sodium soy sauce
  • 1 Tbs rice vinegar
  • 1 Tbs honey
  • 1 tsp sesame oil (the original recipe calls for 2, but it’s really not very healthy oil, so I reduced it)
  • 1 tsp chopped ginger
  • 1 heaping tsp corn starch
  • optional: 1/2 tsp hot chili sauce or 1/4 tsp red pepper flakes to add a little kick



Mix together all the sauce ingredients except for the corn starch in a separate bowl.

Fry garlic in veg. oil

Add chicken and cook until brown. Remove from pan. (if using chicken, otherwise skip all chicken steps)

Add a little more oil to your pan. Add in veggies. Cook for 3-5 minutes, just to take off the raw-ness, but not cook through.

Put the chicken back into the pan (if using) and add in cooked noodles.

Pour your sauce and cook for about 3 minutes while you mix your corn starch with a little water.

Add in the cornstarch and mix everything together until the sauce is thickened. 

Sprinkle some peanuts and fresh coriander on top. Serve.

Voila, one super-delicious one-dish meal that should have taken you about 20 minutes to cook from start to finish.

I will clean out my cook-book shelf and find that peanut-tahini salad dressing, promise!


Meredith Bond is an award-winning author of a series of traditionally published Regency romances and indie-published paranormal romances. Known for her characters “who slip readily into one’s heart,” Meredith’s heart belongs to her husband and two children. Meredith’s second favorite pastime is teaching others to write.

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