Carrot Rice Noodle Bowl with Tahini-Sriracha Sauce

Dinner, To Try, Vegetarian



4 ounces Brown Rice Noodles

2 carrots (spiralized or shaved, using a vegetable peeler)

4 tablespoons fresh minced cilantro (plus extra for topping)

1 tablespoon toasted sesame seeds (plus extra for topping)


2 tablespoons tahini

1 tablespoon tamari or soy sauce

1 tablespoon lime juice

1–2 tablespoons sriracha

1 teaspoon brown rice syrup or honey


Cook rice noodles according to package. Drain and reserve part of the water. Rinse the noodles and toss with the carrots, cilantro, and sesame seeds.

In a separate bowl, stir together the ingredients for the sauce. Thin slightly with reserved water, 2 to 3 tablespoons. Taste and adjust flavorings as desired. Start with 1-2 teaspoons of sriracha and add more depending on spiciness wanted.

Pour the sauce over the noodles and toss until well coated. Serve with a sprinkle of sesame seeds and cilantro.


Calories: 328 Sugar: 0.5 Sodium: 626 Fat: 10.7
Carbohydrates: 51.1 Fiber: 3.1 Protein: 7.8