Mushroom & Tahini Noodle Bowl (Low Carb, Plant-Based)
This Mushroom & Tahini Noodle Bowl is comforting, nourishing, and oh-so-satisfying—perfect for when you want something hearty but still healthy. It’s a total weeknight winner.
Ingredients
The Bowl
- 1 packet konjac noodles rinsed thoroughly
- 2 cups mushrooms sliced
- 1 tsp tamari
- 1 tsp smoked paprika
- 1 cup bok choy or baby spinach
Tahini Sauce
- 2 tbsp tahini
- 1 tbso lemon juice
- 1 tsp tamari
- 1/2 tsp garlic powder
- pinch of ground cumin
- salt and pepper to taste
- warm water to thin
To Serve
- sesame oil
- spring onion
- sesame seeds
Instructions
Prepare the noodles
- Rinse the noodles thoroughly, then pat dry and set aside.
Sauté the mushrooms
- In a pan, heat a little avocado/coconut/olive oil. Add mushrooms, tamari, and paprika. Cook until browned and caramelised (about 6–8 mins). Add spinach or bok choy and sauté until wilted.
Make the tahini sauce
- While the mushrooms are cooking, make the tahini sauce. Whisk tahini, lemon, tamari, garlic powder, cumin, and a splash of warm water until smooth and pourable. Adjust seasoning to taste.
Mix Together
- Add the tahini sauce and noodles to the pan. Heat through and allow to thicken slightly.
Finish and Serve
- Drizzle with a little sesame oil, sesame seeds and spring onion.
Notes
Tips & Variations
✔️ Add crunch with toasted nuts or seeds on top (like cashews or sunflower seeds).
✔️ Protein boost? Add crispy tofu, edamame, or hemp seeds for a more filling bowl.
✔️ Make it meal-prep friendly by storing the noodles, mushrooms, and sauce separately and combining just before eating.
Nutritional Breakdown (Per Serving)
- Calories: ~220 kcal
- Carbs: ~10g
- Protein: ~7g
- Fat: ~16g
- Fibre: ~6g
- Sugar: ~2g (naturally occurring)