Asian Tahini Noodle Bowl

Posted by Pearl Honey Spreads on

Enjoy this Asian Tahini Noodle Bowl, perfect for a quick and easy lunch for your family!

Ingredients - Tahini Sauce:

  • 1/4 cup of tahini
  • 3 tablespoons of low sodium soy sauce
  • 2 teaspoons of sriracha sauce
  • 1.5 teaspoons of ginger paste
  • 2 cloves of garlic
  • 1.5 teaspoons of rice wine vinegar
  • 1 teaspoon of Pearl Honey Spreads Raw Creamed Honey
  • 1/4 cup of oil
  • 1/4 cup of water

Ingredients - Noodle Bowl

  • 8 oz. of rice noodles
  • 1 teaspoon of sesame or oil oil
  • 2 diced bell peppers
  • 1 large diced carrot
  • 2 cups of chopped spinach
  • Cilantro (for topping, to taste)
  • 2 chopped green onions for topping
  • Sesame seeds for topping
  • Chopped peanuts or almonds for topping

Ingredients - Marinated Salmon

  • 2 salmon filets
  • 2 tablespoons of olive oil
  • 1 1/2 tablespoons of Pearl Honey Spreads Raw Creamed Honey
  • 1 1/2 tablespoons of soy sauce
  • 1 teaspoon of lemon zest
  • 2 teaspoons of chopped fresh parsley
  • 2 teaspoons of fresh thyme leaves
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 1/2 teaspoon of minced garlic


  • Place the olive oil, Pearl Honey Spreads Raw Creamed Honey, soy sauce, lemon zest, parsley, thyme, salt and pepper in a bowl. Whisk to combine.
  • Reserve 1 tablespoon of the marinade for later use. Add the garlic to the bowl.
  • Add the salmon and marinade to a resealable freezer bag and seal. Shake to coat the salmon with the marinade.
  • Marinate in the refrigerator for at least 30 minutes, or up to 6 hours.
  • Remove the salmon from the marinade and scrape off any excess bits of herbs or garlic (otherwise they could burn on the grill!).
  • Grilling instructions: Preheat an outdoor grill or indoor grill pan over medium high heat. Add the salmon fillets and cook for 5-6 minutes on each side or until salmon is opaque throughout.
  • Oven instructions: Preheat the oven to 425 degrees. Place the salmon fillets on a sheet pan lined with cooking spray. Bake for 15 minutes or until salmon is cooked through.
  • Brush the reserved marinade over the salmon fillets, then serve with lemon wedges if desired.
  • Prepare the tahini sauce by combining all of the Tahini sauce ingredients in a blender. Blend until combined, adding more water if needed. Set aside until ready to use.
  • Prepare rice noodles according to package instructions. After they have finished cooking, rinse noodles under cold water. Heat oil in a pan over medium heat. Add cooked noodles to the pan with 1-2 tablespoons of the tahini sauce and sauté for 2 minutes. Remove from the pan to cool.
  • Once the noodles are cool, combine them with the bell peppers, carrot & spinach and toss to combine.
  • Divide noodles and veggies among 4 bowls and top with green onion, cilantro, sesame seeds, almonds or peanuts, and desired amount of tahini sauce.
  • Enjoy! Serves 4.