Chilled Noodles with Tahini Dressing

Chilled Noodles with Tahini Dressing

14
Eileen Lee 3

"This light dish is perfect for hot summer days when you want something cool and flavorful on the side. Make it a filling main dish by adding vegetables and meat."
Saved
Save
I Made it Rate it Share Print

Ingredients

30 m servings 380 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 42.1g
  • 14%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 141 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil, and cook the vermicelli pasta 4 to 6 minutes, or until al dente. Drain, rinse with cold water, and let cool for about 10 minutes.
  2. In a large bowl, mix the tahini, olive oil, mayonnaise, lemon juice, water, garlic, and sugar. Season with cayenne pepper, garlic salt, onion salt, and chives.
  3. Transfer the cooled vermicelli to the bowl, and toss with the tahini mixture to coat. Chill until serving.

Reviews

14
  1. 16 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I used Chinese Mie noodles, which were perfect for this. The sauce, as it was in the recipe, was missing something. I added ~1/2 tsp ancho chili powder, 1 Tbsp lime juice, and 1 tsp white pepp...

Most helpful critical review

Good flavor but the recipe as written is too dry. Next time I'll either halve the pasta or double the wet ingredients.

I used Chinese Mie noodles, which were perfect for this. The sauce, as it was in the recipe, was missing something. I added ~1/2 tsp ancho chili powder, 1 Tbsp lime juice, and 1 tsp white pepp...

Good flavor but the recipe as written is too dry. Next time I'll either halve the pasta or double the wet ingredients.

This tastes great for a quick, easy summer dish! Just adjust the noodles/sauce ratio a little like the other reviewers said. I didn't have some of the ingredients and substituted with angel hair...

This was eh. I doubled the sauce and added veggies but it was kind of boring. Or something. It was not inedible, but I wouldn't make it again.

I made it for a barbeque, and everyone loved it. It was easy to make, And I am making it again for more company.

I reduced the oil by 1/4 and instead increased water. Used fresh garlic chives liberally and I thought the dish needed some tobasco in the end. Very interesting. I love vermicelli. And yes, I se...

I am not sure what to say about this recipe. I love Tahini, but couldn't get this sauce right. I used half the pasta called for, per other reviewers, but I think the full 16 oz would have been...

Ew. Sorry. I've never used tahini before in anything but hummus, but thought I would give it a try. Maybe I'm just not a tahini person. I kept trying to fix it, but in the end just trashed t...

I liked this recipe, but found it was somewhat bland as well. There were enough wet ingredients, but I still added tons more lemon and some soy sauce. Red peppers and green onion really added to...