Tahini Noodle Satay Salad

1 min read

Healthy lunch box recipe or speedy dinner. This delicious buckwheat noodle bowl combines carrot ribbons, peppers, broccoli, protein-rich edamame beans, and is drizzled in a creamy tangy tahini dressing which honestly is my fave. It is packed with 7 different wholefoods, healthy fats and loads of flavour! Vegan, gluten-free, dairy-free

  • Plant protein: Edamame beans
  • Iron: Broccoli
  • Calcium: Tahini
  • The happy amino acid Tryptophan: Sesame seeds

Collab with nourishing.amy

  • Prep: 20mins

  • Easy

  • Serves 2

  • Vegan

  • Dairy Free

  • Gluten Free


  • 2 nests/portions of buckwheat noodles
  • Coconut oil
  • 2 garlic cloves crushed
  • 1-inch piece ginger, peeled and grated
  • 1/2 head broccoli, florets chopped small
  • 1 red pepper, thin strips
  • 2 small carrots, ribboned
  • 120g edamame beans, thawed
  • 1 bunch fresh coriander
  • 4 tbsp tahini
  • 2 tbsp lime juice
  • 2 tbsp tamari soy sauce
  • 1 tsp fruit syrup
  • To serve: sesame seeds, chopped chilli, chopped spring onion


  • Heat 1 tbsp coconut oil in a large frying pan or wok. Add the garlic and ginger and fry for a minute until fragrant.
  • Add the broccoli, pepper strips and carrot ribbons and fry for 5 minutes until vegetables are tender but with a bite.
  • Add the edamame beans and warm through.
  • Meanwhile, cook the noodles according to packet instructions and drain.
  • Add the drained noodles to the vegetables and toss well.
  • Stir together the tahini, lime juice, tamari soy sauce and syrup and stir until smooth and creamy, adding 2-4 tbsp water as needed. Season to taste with black pepper.

Serve the noodles drizzled with tahini sauce, sprinkling over the sesame seeds, chilli and spring onion.

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