This recipe combines the scorched savouriness of black tahini with soy, honey and tangy sriracha to make a thick, glossy sauce that coats noodles wonderfully, with crispy spring onions for textural crunch.

Try more sweet and savoury tahini recipes, including our tahini chicken caesar salad, tahini cookies, tahini brownies and plenty more.


  • 200g dried udon noodles
  • 70ml olive oil
  • 3 spring onions, chopped
  • 2 garlic cloves, minced
  • 2 tbsp soy sauce
  • 1 tbsp sriracha chilli sauce
  • 2 tsp runny honey
  • 2 tbsp rice vinegar
  • 4 tbsp black tahini (I used Belazu)
  • toasted sesame seeds, to garnish


  • STEP 1

    Simmer the udon noodles in boiling water for 10 mins, then drain in a colander and rinse with cold water. Set aside.

  • STEP 2

    Heat the olive oil in a deep frying pan over a medium heat, then add the chopped spring onions, frying for 2-3 mins or until they are crispy but not burnt. Remove the spring onions with a slotted spoon and leave to drain.

  • STEP 3

    In the same oil, add the minced garlic and sizzle for 1 min, then add the soy sauce, sriracha, honey and rice vinegar. Whisk well, then add the black tahini, warming through for 1-2 mins and whisking into a smooth, glossy sauce.

  • STEP 4

    Add the noodles to the pan and use tongs to toss and coat the noodles in the tangy savoury sauce. Serve in two bowls, top with the crispy spring onions and garnish with toasted sesame seeds.

Check out more of our ideas for using up tahini

Cauliflower Shawarma Recipe With Pomegranate, Tahini and Pine Nuts


Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating