Prep Time
5 mins
Cook Time
8 mins
Total Time
13 mins

Course: Main

Cuisine: American

Diet: Vegan, Vegetarian

Servings: 6

Calories: 293kcal


  • 8 ounces vermicelli linguine, or rice noodles
  • ⅓ cup tahini
  • ¼ cup soy sauce or gluten-free tamari
  • ¼ cup hoisin sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons minced fresh ginger
  • 2 teaspoons minced garlic about 3 cloves garlic
  • 1 teaspoon hot sauce
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh ground black pepper
  • 2 bunches scallions chopped
  • For finishing: lemon zest lemon juice, Thai fresh basil, crushed red pepper


  • Cook the pasta according to package directions until al dente. Drain, and reserve ¼ cup of the pasta water. Transfer to a large bowl or return to the pot.
  • In a medium bowl, whisk together the tahini, soy sauce, hoisin sauce, sesame oil, apple cider vinegar, ginger, garlic, hot sauce, salt, and pepper.
  • Toss the tahini sauce with the pasta. Add half of the scallions and toss again.
  • Serve warm or cold with the remaining scallions on top.
  • Finish with a squeeze of lemon or lime juice, Thai basil, and crushed red pepper flakes if desired.


Calories: 293kcal | Carbohydrates: 41g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 0.3mg | Sodium: 1011mg | Potassium: 124mg | Fiber: 2g | Sugar: 3g | Vitamin A: 11IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg