Tahini Chili Crunch Noodles

Tahini Chili Crunch Noodles

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These savory, nutty, slightly spicy noodles were so addicting! I originally wanted to try and make Dan Dan noodles, which are one of my favorite dishes when I go out, but they take quite a few ingredients I did not have and didn’t want to buy. I started experimenting by adding other flavors I thought might be similar and the result was pretty good! I am not claiming this tastes anywhere near Dan Dan noodles, but I liked this dish a lot!

I used ground chicken here and served mine with the ever popular Trader Joe’s squiggly noodles. They come in a 4 pack and are chewy and squiggly and pretty good! You can use your favorite ramen or asian noodles. I also steamed some broccoli to add. Feel free to add whatever veggie you like! Peapods, snap peas, and edamame would all be delicious!

When I cook, I like using powdered peanut butter as a substitution to real peanut butter. I feel like a lot of the time you really can’t tell and it helps increase protein and reduce fat. I also use brown sugar substitutes. There isn’t a lot of sugar in the recipe, but I like the Lakanto substitutes so I use them. You can shop my link for 15% off your order. Shop HERE

I do get asked where I get my tahini. Tahini is a sesame paste and is super delicious. I use it in dressings and sauces quite a bit. I just buy the 365 brand from Whole Foods, which is great and inexpensive! If you are looking for more recipes to use your big jar of tahini, check out my Southwest Caesar Salad!


DID YOU MAKE THIS RECIPE?! We’d love to see it! Please leave a comment or tag me in a photo on Instagram @sprinklesandthesmiths (click icon below)

Tahini Chili Crunch Noodles

Course: DinnerDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

496

kcal
Protein

41.4

g
Fat

16.6

g
Carbohydrates

44.6

g

Ingredients

  • 1 lb ground chicken

  • 2 packs squiggly noodles from Trader Joe’s (or your favorite ramen noodle packs)

  • 4 scallions, sliced thin for garnish, green and whites separated

  • Chopped peanuts for garnish

  • Tahini Chili Crunch Sauce
  • 1/2 cup coconut aminos or low sodium soy sauce

  • 1/4 cup + 2 tbsp (6 tbsp) powdered peanut butter

  • 2 tbsp rice vinegar

  • 2 tbsp brown sugar substitute (Lakanto is my go to)

  • 2 tbsp tahini

  • 4 tsp chili onion crunch (from Trader Joe’s or Sambal Oelek)

  • 2 tsp ginger paste

  • 2 tsp garlic paste

Directions

  • Heat a skillet over medium heat and brown chicken, breaking it up as you cook. Add whites of the scallions to the pan while cooking.
  • Meanwhile, bring a pot of water to a boil and cook noodles according to directions.
  • Whisk together sauce ingredients in a small bowl.
  • Once chicken is cooked, add sauce and warm through.
  • Divide noodles and chicken mixture between 4 bowls, top with chopped peanuts and sliced green scallions. Add steamed broccoli, edamame, or other veggies if desired.

Notes

  • MFP Entry: Sprinkles and the Smiths Tahini Chili Crunch Noodles

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