These noodles are smothered in a creamy, tangy, and spicy sesame sauce which might be my new favorite thing on the planet; at least this week.
My secret ingredient for making these noodles super creamy is tahini! Tahini is a paste made from sesame seeds, and it has a dreamy texture and bomb ass flavor. You can find tahini at most grocery stores, but I swear by Soom Foods tahini.
Now, let’s talk about my pasta selection. I have been wanting to experiment with Banza (a gluten free product made with chickpeas) for awhile now and these sesame noodles were the perfect opportunity to try it out. I am extremely impressed with the product. I mean, it definitely doesn’t taste like pasta, but the texture was there and once you cover it in sauce you can’t even tell a difference.
Side Note: If you are looking to carb it up, this sauce would be AMAZING on ramen!
I served the sesame noodles a little chilled as more of a pasta salad, but it can easily pass as a main dish with a protein added. Grilled chicken, flank steak, shrimp, or even tofu. The possibilities are endless!
- 1 8oz box of Banza rotini (or any other noodles)
- 2 tablespoons low sodium tamari (or soy sauce)
- 1 tablespoon tahini (Soom is my preferred brand)
- 1 teaspoon honey
- 1 teaspoon sriracha sauce
- juice of ½ lime
- 1 tablespoons chopped chives
- 1 tablespoon hempseeds (optional)
- Prepare pasta according to box directions
- Whisk together all wet ingredients until fully combined.
- Then top with garnishes and serve immediately with a side of lime or let sit for an hour and come to room temperature then garnish and serve.