Noodles with Miso-Tahini Sauce

October 29, 2010

The CheesiestOne of my favorite comfort foods is noodles and sauce.

When I was a kid it was Kraft Dinner, yes it’s true. I liked it with very little milk, no added butter, lots of ketchup, and I loved leftovers the next day fried in in the frying pan. I thought I could live on this!

Now my healthy and just as yummy & comforting recipe for noodles and sauce includes lots of veggies, lightly steamed or stir-fried, udon noodles (I love kamut noodles), and a delicious no-cook sauce made from

  • Miso
  • Tahini
  • Ginger 
  • Unpasteurized Local Honey 
  • Water

 There is a wonderful miso producer in Souther Ontario, called Tradition Miso. The website states “Our miso is unpasteurized and certified organic, contains no sugar, preservatives or filler. Unlike the commercial product, Tradition Miso is made the old way, aged up to three and four full years.”

I also love that it’s sold in glass jars, and let me tell you it is delicious!   

I also use Tahini from Nuts To You Nut Butter, another Ontario producer, the nuts and seeds are pesticide-free and organic, they arrive at the Paris, Ontario plant where they’re roasted, air cooled, then turned into a liquid paste before being put in glass jars, capped and shipped across Canada.

I hope you enjoy this recipe as much as we do, I think it kicks Kraft Dinner’s butt.

Noodles with Miso-Tahini Sauce


  • Udon Noodles (or other spaghetti/fettuccine type noodles), enough to make about 3 cups cooked
  • olive oil
  • 1 medium carrot diced
  • 1-2 stalks celery, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 pepper (any colour), diced
  • 2 cups Kale, Swiss Chard, Bok Choy, chopped
  • any other veggies you want to add
  • 1 cup grated daikon radish (optional, I like the pungent taste mixed with the sweetness of the sauce)
  • 2 tbsp miso
  • 2 tbsp tahini
  • 1 tsp honey (more to taste)
  • 1 thumb ginger, peeled and finely grated
  • water to thin to desired consistency 


  • Bring a large pot of water to a boil add  1 tsp sea salt and the noodles, cook for 10 minutes or so, or according to package directions
  • Meanwhile heat olive oil  in large skillet over medium heat, add the carrot, celery, garlic, and pepper. Cook about 3-5 minutes. Add the chopped greens and cook another minute or so, just until the greens wilt.
  • Combine miso, tahini, honey, ginger and water in a bowl or large measuring cup (makes it easy to pour the sauce), until nice and smooth.
  • Drain the noodles and in a big bowl mix the noodles, veggies and sauce together, top with grated daikon radish
  • Serves 2 hungry people  


2 Responses to “Noodles with Miso-Tahini Sauce”

  1. Paula Pyne on November 4th, 2010 6:43 pm

    Yeah – I have my dinner for tonight- always come here for dinner reco’s, saves me thinking about it!

  2. Donna on November 4th, 2010 7:14 pm

    Paula you will love this recipe, the sauce is simple to make and totally satisfying – Fireman husband approved!

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