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Recipe Collection

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Udon Noodles and Avocado in Tahini Sauce

Udon Noodles and Avocado in Tahini Sauce Related:   Asia, kid-friendly, pareve, pasta & potatoes, vegan, vegetables & legumes, vegetarian

Prep time: 15 min

Cook time: 15 min

Yield: 4-6 servings

Sesame paste sauces are common in Japanese cooking. While Middle Eastern tahini uses hulled sesame seeds, the Japanese version is of seeds that were not hulled and are usually roasted before use. Most Japanese recipes start with the seeds and mash them into a paste using mortar and pestle. Here’s a shortcut using store-bought tahini. Mirin and Asian sesame oil are available in most supermarkets in the Far East section. Toasted sesame seeds are available in most supermarkets in the Asian food section, or you can toast sesame seeds in a skillet over medium heat for 1 to 2 minutes, stirring often.


  • 10 ounces udon, soba or linguini noodles
  • Kosher salt
  • ½ avocado, peeled and cut in small cubes
  • 4 green onions, sliced as desired
  • 1 teaspoon sesame seeds, toasted
  • 1 teaspoon Asian sesame oil
  • Sauce
  • ¼ cup tahini
  • 2 tablespoons mirin
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 2 teaspoons brown sugar
  • 2 teaspoons Asian sesame oil
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, minced


Cook noodles in salted water as directed on the package. Drain and wash in cool water. Transfer to a large bowl. To make the tahini sauce, put all the ingredients in a food processor or blender and process until smooth. Mix the sauce with the noodles. Divide noodles between 4 or 6 small bowls and top with avocado cubes, green onion, sesame seeds and sesame oil. Serve at room temperature.

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