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Miso Tahini Noodles with Carrots & Asparagus

Serves 4


  • ½ package rice noodles

  • 2 tbsp white miso paste

  • ½ cup tahini

  • Water, for thinning (about 3/4 cups)

  • 1-inch ginger, finely chopped

  • 1 clove garlic

  • 2-3 tbsp soy sauce

  • 1 fresh lime

  • 3 tbsp sesame oil

  • Crushed red chili flakes or chili oil

  • Baby carrots, shredded

  • 1 package fresh asparagus

  • Scallions, for garnish

  • Cilantro, for garnish


In a bowl, whisk together the miso paste, tahini, and soy sauce. Gradually pour water in (about ¾ cup in total) until the sauce reaches a desirable consistency. Squeeze ½ a lime in and add chili flakes or oil to taste.

Shred carrots and keep them on the side.

Take a pot of boiling water and throw rice noodles in, about 3-4 minutes max until completely cooked. Drain the water. Separately, take a pan and on medium heat pour sesame oil. Fry the garlic and ginger, and throw into the miso-tahini mixture. Then, add asparagus and cook until it’s soft for about 4-5 minutes, before it becomes mushy. Keep the asparagus aside.

To keep the dish warm, toss the noodles with the sauce in a pan and wait until they are completely coated in a pot. Turn the heat on low and cover it until the noodles and tahini / miso paste are warmed up.

To serve, plate the noodles and add asparagus and the shredded carrots. Garnish with scallions and cilantro and top with fresh lime. Enjoy!

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