03/20/2026
COOK TO BEAT CANCER💥the Plant - Based Way💥💥
💥COMPLIANT & Combined to enhance Digestion
Spicy, Plant-Based Cold Tahini Noodles
This take out menu staple is an Americanized version of a dish from China’s Sichuan province called dan dan noodle
Plant-Based Version of a Take-Out Classic
For our cold peanut noodles recipe, I improved on the classic by upping the veggie content. In fact, even the noodles are made from vegetables! Shirataki noodles, a traditional Japanese food, may be the perfect food for individuals with food allergies or complex dietary restrictions. They’re naturally vegan … gluten-free … and carbohydrate-free. The noodles are formed from glucomannan starch extracted from Devil’s Tongue yams, then mixed with water and limewater to create a substance called konnyaku. Because glucommann starch is an indigestible fiber, the noodles are also naturally calorie-free. Shirataki noodles have surged in popularity in recent years, and can now be found in most grocery stores.
To keep the recipe entirely vegan and gluten-free, I opted to use liquid
amino acids instead of soy sauce or you can use Tamari . The umami flavor of liquid amino acids makes them a perfect substitute for soy sauce, and they offer a dose of essential amino acids, too! For a sweetener, I used monk fruit syrup. If you prefer to use a different sweetener for health or taste-related reasons, feel free! Maybe just plain monk fruit sweetener.
You will need the following ingredients to make the plant-based cold tahini noodles…
* 8 ounces shirataki noodles
* 2 large bell peppers
* 1 large cucumber
* 1 cup bean sprouts
* ½ cup Tahini
* 3 tablespoons Braggs liquid amino acids or Tamari
* 3 tablespoons Sriracha hot sauce
* 1 ½ tablespoon Monk Fruit Syrup
* 1 tablespoon lime juice
* 1 tablespoon apple cider vinegar
* 1 tablespoon sesame oil
* 1 tablespoon warm water
* 1 cup loosely packed cilantro leaves
* 8 scallions
* Sesame seeds to garnish
How to Make Plant-Based Cold Tahini Noodles
1. Begin by cooking the shirataki noodles according to the package instructions. Set aside and let chill.
2. Next, seed the cucumber, then slice
3. the cucumber and bell pepper into
4. thin strips.
5. Combine the tahini , amino acids, Sriracha, sweetener , lime juice, vinegar, sesame oil, and water in a large bowl. Mix thoroughly until well-blended.
6. Add the noodles to the bowl, then add the cucumber, bell peppers, and bean sprouts.
7. De-stem the cilantro, and add to the bowl with the noodles and vegetables.
8. Toss to combine.
9. Garnish each serving with a sprinkle of sesame seeds, and if you like spice, an extra dash of Sriracha.
Tips
This dish is best when eaten immediately, as the liquid in the vegetables wilt into the sauce over time, making it watery. I recommend portioning it accordingly—that is, make just what you need for one meal rather than planning to save any for later. This should be no problem, since this dish is so quick and easy to make whenever you’re craving another serving.
In Health,
Chef Nelda MS Holistic Nutrition
Most servings contain approximately 10 calories and 4–6 grams of fiber, with virtually no protein, fat, or digestible carbohydrates.
Low-carb option — Nearly zero net carbs make them ideal for ketogenic and low-carbohydrate diets where traditional pasta would derail progress
Minimal micronutrients — Noodles lack antioxidants, vitamins, minerals, so pair them with nutrient-dense vegetables and proteins to create balanced meals
Keto and Paleo friendly — Plant-based, grain-free composition fits whole-food and low-carb lifestyle frameworks without compromising satiety
Prebiotic fiber source — Glucomannan ferments into short-chain fatty acids, which reduce inflammation and boost immune function over time
Regular glucomannan consumption has been linked to improved heart health and lower cholesterol markers when incorporated into a balanced diet.
