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Peanut-Free Tahini Vegetable Noodle Stir Fry

Rated as 4.71 out of 5 Stars

"This Thai-inspired stir fry is loaded with fresh veggies quickly cooked in a red curry sauce with ginger and coconut milk."
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Ingredients

35 m servings 610 cals
Original recipe yields 4 servings

Directions

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  1. Heat oil in a large frying pan or wok over medium heat. Saute the chopped 1garlic and veggies in oil for 5-7 minutes until they soften just a bit. Then add the ingredients for the sauce to the veggies and stir to combine.
  2. After adding the sauce ingredients, lower the heat, and continue cooking until you the sauce has reached a creamy consistency and the veggies are perfectly crunchy and cooked to your liking. You may need to add more tahini or coconut milk to get a more saucy texture if you added more veggies or if the tahini you used was somewhat less oily. Play with the amounts to get the consistency you desire.
  3. While veggies are cooking, soak the rice noodles in a separate pot of boiling water for 3-5 minutes to soften.
  4. Drain and then add the softened rice noodles to the wok to soak in the sauce and veggies for just a minute to mix up the flavors and sauce. Just before removing from heat, add a handful of chopped fresh Thai basil, if desired. Then toss and serve immediately.

Footnotes

  • By Stephanie Laidlaw

Nutrition Facts


Per Serving: 610 calories; 19 g fat; 100.1 g carbohydrates; 12.5 g protein; 0 mg cholesterol; 1652 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 7 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

This turned out really well! I used raw honey instead of agave or sugar (about 2.5 tbsp), I also added about 8.75 ML of coconut water (C2O brand)to help level out the consistancy of the sauce a...

Most helpful critical review

This didn't turn out well for us. I used the veggies as listed and chose Napa cabbage. Before the sauce even got in there, there was so much liquid from the veggies I had to drain it. After I po...

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This turned out really well! I used raw honey instead of agave or sugar (about 2.5 tbsp), I also added about 8.75 ML of coconut water (C2O brand)to help level out the consistancy of the sauce a...

Delicious! Didn't have beans so tried snap peas. It was a big hit.

This didn't turn out well for us. I used the veggies as listed and chose Napa cabbage. Before the sauce even got in there, there was so much liquid from the veggies I had to drain it. After I po...

Made this last night and it was so good! Used an entire can of coconut milk. Didn't have curry paste, so used chili paste and added curry, which made it pretty spicy, but still good! Also added ...

As usual I didn't have all the ingredients (red curry paste). I followed the directions but instead of the red curry paste I just added some curry powder and hot sesame oil. I'm sure it would b...

This was so yummy! And easy to add whatever veggies you might have on hand.