Creamy Tahini Chilli Noodles — a plant-based Mediterranean recipe by BOSH!
Jump to recipeMore Mediterranean recipes →More Dinner recipes →

Creamy Tahini Chilli Noodles

This one is genuinely one of our most-made recipes right now. There's something about creamy tahini, chilli heat and noodles that just hits every time, especially on a weeknight when you want something that feels special but takes barely any effort. The sauce is rich and nutty, the chilli oil brings this beautiful warmth, and the edamame adds a little pop of freshness that keeps the whole thing feeling light. It's the kind of bowl you eat and immediately want to make again.

Cook: 20 min
Serves 2

Before You Start

  • Medium pot
  • Large bowl
  • Colander
  • Microplane or fine grater

Ingredients

  • 15g ginger
  • 2 cloves garlic
  • 1 tsp chilli flakes
  • ½ tsp hot chilli powder
  • 2 tbsp tahini
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 4 spring onions
  • 2 tbsp sesame oil
  • 1 tbsp vegetable oil
  • 150g frozen edamame beans
  • 2 ramen noodle nests
  • black sesame seeds

Method

1

Cook the noodles and edamame

  • Add the ramen noodle nests and edamame beans to the medium pot and cover them with boiled water.
  • Bring to the boil and cook for 3 minutes, or according to packet instructions, then drain and set aside in a colander.
  • Reserve a cup of the cooking water and the pot for later.
2

Meanwhile, start the chilli oil

  • Peel and grate the ginger and garlic into the large bowl.
  • Trim, then chop the spring onions.
  • Add the chopped spring onions to the bowl with the chilli flakes, hot chilli powder, soy sauce, rice vinegar and sugar.
3

Get sizzling

  • Return the reserved pot to a medium-high heat and add the sesame oil and vegetable oil.
  • Once the oil is hot, pour it into the large bowl over the chilli oil ingredients (it should sizzle).
4

Mix everything together

  • Add the tahini to the chilli oil, stir everything together, then add the drained noodles and edamame beans.
  • Add a splash of the cooking water and mix until everything is coated.
5

Serve

  • Serve in bowls topped with some black sesame seeds.

Tips & Variations

  • Adjust the heat: We love this spicy but if you're cooking for people who don't, just dial back the chilli oil and let everyone add more at the table.
  • Noodle swap: Ramen noodles are our go-to here but this works brilliantly with soba or even rice noodles if that's what you've got in the cupboard.
  • Make it more filling: Ian loves throwing in some crispy pan-fried tofu or a handful of roasted chickpeas on top. Adds a bit of texture and makes it a proper hearty dinner.

Why This Works

The trick is building the sauce in the bowl using the residual heat and a splash of that starchy noodle cooking water. It loosens the tahini into this silky, glossy coating that clings to every noodle. Don't skip saving that cup of cooking water, it genuinely makes all the difference.