Purple Cabbage Noodles with Tahini Sauce
Every so often, there’s one ingredient I can’t stop cooking with. I’ll use it in everything, in every form, without even meaning to. Sometimes it’s seasonal, sometimes it’s not. Sometimes it’s something new, sometimes it’s an ingredient that has always been in my kitchen. Lately, it’s cabbage. In today’s recipe, I’m pairing purple cabbage with noodles, and wrapping both of them in an incredible tahini sauce. So good, so satisfying. The sauce has an Asian-inspired flavor, with soy sauce, ginger, and sesame oil.
Why You’ll Love This Recipe:
- Silky tahini sauce with soy, ginger, and a touch of date syrup
- Caramelized cabbage turns soft and sweet, no bland veggies here
- Ready in under an hour, mostly hands-off simmering
- Naturally vegetarian, and easy to make fully vegan
Key Ingredients & Substitutions:
- Purple cabbage – sliced very thin and slow-cooked until soft and caramelized. This step takes about 30 minutes, but it’s mostly just occasional stirring.
- Noodles – use whatever noodles you like here. I used soba noodles (Japanese buckwheat noodles) in this recipe. They have a distinct, nutty buckwheat flavor and cook quickly. You’ll find them at most well-stocked grocery stores or Asian markets. Regular wheat noodles or rice noodles work well too.
- Silan (date syrup) – a thick, dark syrup made from dates, common in Middle Eastern cooking. It adds a deep caramel-like sweetness to the sauce. If you can’t find it, maple syrup or honey are good substitutes, though the flavor will be slightly different.
- Raw tahini – just regular tahini paste (ground sesame seeds), the kind you’d use for hummus or a tahini drizzle.
- Butter – regular or vegan butter both work fine for cooking the cabbage.
Pro Tips for Success:
- Keep the heat at medium while cooking the cabbage, and lower it if it starts to char too much. You want it soft and caramelized, not burnt.
- Stir the cabbage every few minutes so it cooks evenly on all sides.
- Try to time your noodles so they finish cooking right when the cabbage is ready. If they’re ready first, rinse them in cold water to stop the cooking, then toss with a little oil (sesame oil works great here) to keep them from sticking together while they wait.
Serving Suggestions
- Serve immediately while everything is warm
- Top with extra sesame seeds or a drizzle of sesame oil
- Add a soft-boiled egg on top for extra protein, if you eat eggs
FAQ
- Can I use a different noodle? Yes, any noodle you like works here – rice noodles, udon, or regular spaghetti. Just cook it according to the package instructions.
- How do I store leftovers? Keep in an airtight container in the fridge for up to 2 days. The noodles will soften a bit as they sit.
- Can I make the sauce ahead? Yes, the tahini sauce keeps well in the fridge for a few days. Tahini tends to thicken as it sits, so just stir in a splash of water to loosen it back up before using.
Looking for more tasty recipes?
- Quinoa Wraps (VEGAN + GF)
- Wild Rice with Red Cabbage
- Vegan Tahini Ice Cream- No churn
- Foolproof Mujadara: The Ultimate Vegan Lentil and Rice Comfort Food
Purple Cabbage Noodles with Tahini Sauce
Ingredients:
- 8 oz (250g) noodles of choice (see notes)
- ½ head purple cabbage very thinly sliced
- ½ cup (60g) chopped walnuts
- 2 tbsp sesame seeds
- 2 tbsp olive oil
- 1½ tbsp (20g) butter regular or vegan
- ½ tsp salt
- Pinch of freshly ground black pepper
- 3-4 scallions chopped
- ½ cup water
For the tahini sauce:
- ¼ cup raw tahini
- 1 tbsp finely grated ginger (about a 1.5-inch piece)
- 1 garlic clove crushed
- 3 tbsp soy sauce
- 2 tbsp lemon juice
- 1 tbsp sesame oil
- 1 tbsp silan (date syrup) see notes for substitutes
- Cold water as needed
Instructions:
- In a wide pan, heat the olive oil and butter. Add the sliced cabbage, salt, and pepper. Stir and cook over medium heat for 10 minutes, stirring every few minutes. Watch that the cabbage doesn’t char too much, lower the heat if needed.
- Add the chopped walnuts and sesame seeds to the pan. Keep cooking for another 20 minutes, stirring occasionally (about 30 minutes total). The cabbage will lose a lot of its volume and turn soft.
- Meanwhile, make the tahini sauce: combine the tahini, ginger, garlic, lemon juice, sesame oil, and silan in a small bowl. Mix until smooth. The sauce should be the consistency of thin tahini. If it’s too thick, add a little cold water. Set aside until the cabbage is done.
- Cook your noodles according to the package instructions, timing them to finish around the same time as the cabbage.
- Lower the heat under the cabbage, then add the tahini sauce and ½ cup water. Mix well. Add the cooked noodles and chopped scallions, and gently toss until everything is well coated. Serve immediately.
Notes:
- This recipe was made with soba noodles (Japanese buckwheat noodles), but any noodle you like works well here.
- Silan can be swapped for maple syrup or honey, though the flavor will be slightly different.
Did you made this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils
