Noodles with Tahini Sauce

The other day, I noticed that the big jar of tahini in our fridge expires soon.  I’m sort of a stickler for expiration dates.  In high school, I made pasta for my sister and I but didn’t realize the sauce was expired.  Well, we both got pretty sick.  And she never let me forget about it!  Ever since then I have been hyper aware of expiration dates on jars or cans of food. 

We use tahini to make hummus, but that’s about it!  I wanted to find a recipe to use more of the tahini before it expired, and I stumbled upon a delicious recipe for noodles with tahini sauce.  It would be a great cold side to take to a potluck.  It’s very good eaten with hardboiled eggs too.  You could use regular spaghetti or soba noodles in place of the brown rice noodles, and could certainly use traditional soy sauce as well.  The noodles soak up a lot of the sauce, so the dish isn't as creamy as you might expect, but has a ton of flavor.  If you want it to be creamier, double the sauce recipe! 

Noodles with Tahini Sauce

adapted from Vegan Yum Yum

8 oz. Tinkyada spaghetti style brown rice noodles

8 oz. coleslaw mix (shredded cabbage and carrots)

6 green onions, diced

¼ c tahini

2 T tamari gluten free low sodium soy sauce

3 T water

1 T honey

1 tsp sriracha

1 tsp Dijon mustard

1 pinch salt

Lots of pepper

Cook noodles according to package directions.  While cooking, chop up green onions.  Mix up sauce.  Drain noodles, and while they’re still hot, mix together vegetables, noodles, and sauce.  Refrigerate.  Serve cold.