These are quick and easy noodles that you can pull together in about 30 minutes. The majority of the prep work is the chopping. I served my noodles with some leftover grilled chicken, but you could easily serve alone or with pork or fish or even shell fish or have it be completely vegan. The tahini adds a flavorful creaminess and I love the crispy Brussels sprouts!

Love a quick and easy meal that tastes delicious!

Serves 3-4

Ingredients:

For the sauce:

  • 3 tablespoons soy sauce
  • 1/3 cup tahini
  • 3 tablespoons brown sugar
  • 2 tablespoon rice vinegar
  • 3 tablespoons finely chopped ginger
  • 3 cloves finely chopped garlic
  • 1 bunch sliced scallions
  • 1 cup diced red, yellow or orange bell pepper
  • 1-2 tablespoons hot chili garlic sauce
  • about 1/4 cup reserved cooking liquid from pasta to thin the sauce
  • 1 tablespoon sesame oil
  • Sesame seeds for garnish

For the brussel sprouts:

  • 1 tablespoon sesame oil (preferably toasted sesame oil)
  • 4-5 cups brussel sprouts, quartered with some of outer leaves separated
  • Freshly ground salt and pepper
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon maple syrup

For the noodles:

  • 8 ounces linguine, spaghetti or favorite Asian noodles

Directions:

Preheat the oven to 425. Line a rimmed baking sheet with parchment paper. Toss the prepared Brussel sprouts with salt, pepper and olive oil. In a small bowl combine the soy and maple syrup. Roast the Brussels sprouts for about 10-15 minutes until they are just beginning to crisp and turning brown on the edges. Remove from the oven and toss them again with the soy and maple syrup. Roast them for an additional 5 minutes or so until they are quite crisp and tender. Remove from oven and set aside.

While the brussel sprouts are roasting, make your sauce by whisking together together the soy sauce, tahini, brown sugar, rice vinegar and chili garlic paste. Your sauce will be thick, you can thin it out with the pasta water when you prepare the noodles.

In a large skillet, add 1 tablespoon sesame oil to a large skillet and add all the chopped veggies on medium- low just until tender (3-5 min). Boil the noodles according to package directions adding a bit of the boiling liquid to your sauce to thin so it is pourable.

Once the noodles are ready, drain, add back to pan and combine and toss with tahini sauce, veggies and crispy brussel sprouts. Garnish with sesame seeds and serve with chicken as desired, enjoy!