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These sweet chili tahini noodles are packed with the umami flavor from gochujang, aromatics, plus richness from tahini. The sauce is also easily customizable depending on your preference. This is best with wheat noodles of your choice!

THESE SWEET CHILI TAHINI NOODLES ARE

• Packed with so much flavor from the balance of sweet, savory, and umami from the sauce!
• Easy to make with a few key ingredients you probably already have in your pantry
• Easy to customize — you can add any vegetables and protein of your choice

WHAT NOODLES SHOULD I USE?

I recommend using thick wheat noodles for that distinct chewiness and bite. I used guan miao or knife cut noodles but I can also recommend other Chinese wheat noodles or even Japanese sanuki udon for this recipe.

INGREDIENTS YOU’LL NEED

MUSHROOMS

• 3.5 oz king oyster mushrooms sliced into small cubes (you can use other mushrooms or even extra firm tofu)
• 1 tbsp neutral oil
• Pinch of salt to taste
• Dark mushroom soy sauce optional for color

SAUCE

• 1 tbsp neutral oil
• 1 smal shallot minced
• 3 cloves garlic minced
• 1 – 1.5 tbsp gochujang
• 1.5 tbsp soy sauce or to taste
• 2 tbsp water
• 2 tbsp hon mirin
• 1 tbsp maple syrup or sugar adjust to desired sweetness
• 2 tsp vinegar
• 2 tbsp tahini see notes

NOODLES

• 1/2 lb knife cut noodles or guan miao sliced noodles (uncooked)
• Noodle water , to water down the sauce

FOR TOPPING/TO FINISH

• Drizzle sesame oil , to finish
• 2-3 tsp Chili oil see homemade recipe here (to finish)
• Fried shallots
• Sliced scallions , for garnish

TO MAKE THESE SWEET CHILI TAHINI NOODLES

FOR THE MUSHROOMS & SAUCE

• I sliced the mushrooms into 1/2-inch (1.25-cm) cubes or size of your choice.

• Heat a large pan or wok over medium heat with oil. Once hot, add the mushrooms.
• Add a pinch of salt, to taste. Stir-fry until golden brown on all sides. You can add a splash dark soy sauce for extra color (if desired).Remove the mushrooms from the pan/wok and set aside.

• In the same wok/pan, add the oil. Over medium heat, sauté the shallot until translucent. Add the minced garlic and sauté until aromatic, around 30 seconds.
• Add the gochujang and mix with the aromatics. Add the soy sauce, water, mirin, maple syrup (or sugar), and vinegar. Mix until well combined.
• Lower the heat and then add the tahini or sesame paste.
• Mix well. Lower or turn off the heat while you cook the noodles.

NOODLES

• Meanwhile, heat a pot of water. Once it boils, cook the noodles until very chewy or al dente to your liking.
• Remove the noodles from the water.

TO FINISH

• Add the cooked noodles into the sauce. You can turn on the heat. Coat the noodles in the sauce.
• You can add 1-2 tbsp of the noodle water to thin out the sauce. Taste the noodles and feel free to season with more soy sauce, if needed.

• Serve the noodles while hot. Top with the mushrooms, chili oil, fried shallots, and scallions, if desired. Mix everything and enjoy!

MORE RECIPES YOU’LL LOVE

• Cilantro Lime Noodles
• Shoyu Udon
• Spicy Peanut Noodles
• Pad Thai
• Wonton Noodle Soup
• Saucy Ramen Noodles
• Wonton Noodle Soup
• Bun Cha Gio Chay (Vietnamese Noodles and Fried Vegetarian Spring Rolls Bowls)
• Jjajangmyeon (Noodles in Black Bean Sauce)
• Thai Drunken Noodles (Pad Kee Mao)
• Easy Spicy Miso Noodles
• Ginger and Scallion Noodles

Sweet Chili Tahini Noodles

5 from 3 votes

These sweet chili tahini noodles are packed with the umami flavor from gochujang, aromatics, plus richness from tahini. The sauce is also easily customizable depending on your preference. This is best with wheat noodles of your choice!

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Appetizer, Main Course, Snacks

Cuisine Asian, Chinese, East Asian, Fusion, Korean

Servings 2 servings

Calories 732 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

MUSHROOMS

• 3.5 oz king oyster mushrooms sliced into small cubes (you can use other mushrooms or even extra firm tofu)
• 1 tbsp neutral oil
• Pinch of salt to taste
• Dark mushroom soy sauce optional for color

SAUCE

• 1 tbsp neutral oil
• 1 small shallot minced
• 3 cloves garlic minced
• 1 – 1.5 tbsp gochujang
• 1.5 tbsp soy sauce or to taste
• 2 tbsp water
• 2 tbsp hon mirin
• 1 tbsp maple syrup or sugar, adjust to desired sweetness
• 2 tsp vinegar
• 2 tbsp tahini see notes

NOODLES

• 1/2 lb knife cut noodles or guan miao sliced noodles (uncooked)
• Noodle water , to water down the sauce

FOR TOPPING/TO FINISH

• Drizzle sesame oil , to finish
• 2-3 tsp Chili oil see homemade recipe here (to finish)
• Fried shallots
• Sliced scallions , for garnish

Instructions

 

MUSHROOMS & SAUCE

• I sliced the mushrooms into 1/2-inch (1.25-cm) cubes or size of your choice. Heat a large pan or wok over medium heat with oil. Once hot, add the mushrooms. Add a pinch of salt, to taste. Stir-fry until golden brown on all sides. You can add a splash dark soy sauce for extra color (if desired).
• Remove the mushrooms from the pan/wok and set aside.
• In the same wok/pan, add the oil. Over medium heat, sauté the shallot until translucent. Add the minced garlic and sauté until aromatic, around 30 seconds.
• Add the gochujang and mix with the aromatics. Add the soy sauce, water, mirin, maple syrup (or sugar), and vinegar. Mix until well combined.
• Lower the heat and then add the tahini or sesame paste.
• Mix well. Lower or turn off the heat while you cook the noodles.

NOODLES

• Meanwhile, heat a pot of water. Once it boils, cook the noodles until very chewy or al dente to your liking.
• Remove the noodles from the water.

TO FINISH

• Add the cooked noodles into the sauce. You can turn on the heat. Coat the noodles in the sauce.
• You can add 1-2 tbsp of the noodle water to thin out the sauce. Taste the noodles and feel free to season with more soy sauce, if needed.
• Serve the noodles while hot. Top with the mushrooms, chili oil, fried shallots, and scallions, if desired. Mix everything and enjoy!

WATCH Video

Notes

TAHINI

I used tahini, which is unroasted sesame paste. You. can also use Asian sesame paste, which is made with toasted sesame seeds. But of course if you use Asian sesame paste these will be sweet chili sesame noodles!

NUTRITIONAL INFO

Serving: 1serving | Calories: 732kcal | Carbohydrates: 101g | Protein: 23g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Sodium: 2263mg | Potassium: 376mg | Fiber: 8g | Sugar: 22g | Vitamin A: 50IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 2mg

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