Tahini, Lime, and Ginger Bean Thread Noodle Salad

Tess Challis, author of Food Joy contributed this recipe for an easy bean thread noodle salad flavored with tahini, lime, and ginger. She writes: “Bean-threads are a longtime favorite of mine. Found in any Asian market, they’re so fun and versatile. I love their springy texture and versatility — plus, they’re good either hot or cold.”

“This salad is rich in flavor,” Tess continues, “especially from the TLG (tahini, lime, and ginger). Enjoy this pretty cold noodle dish warm or cold.” This recipe makes 2 servings and doubles easily.

Photo above by Hannah Kaminsky, BittersweetBlog.com. Learn lots more in our Guide to Bean-Thread Noodles (aka Cellophane or Glass Noodles).

Recipe is from Food Joy: Over 100 Vegan Recipes the Delight the Senses, Nourish the Body, and Uplift the Senses by Tess Challis with Aletha Barrows, © 2025. Reprinted with permission.

Food Joy is available wherever books are sold

Why I love this recipe (and hope you will, too)

• I just love the mouth feel of bean-thread noodles!
• This recipe uses easy-to-find ingredients and takes under 30 minutes to make.
• Tahini, lime, and ginger together make for a fantastic flavor combination.

Explore more …

• Quick Asian Noodle Bowls with Colorful Vegetables
• Vietnamese-Style Bean-Thread Noodles with Tomatoes & Cabbage
• Orange Bean-Thread Noodle Salad

Continue to Content

Yield: 2

Tahini, Lime, and Ginger Bean Thread Noodle Salad

Print

Enjoy this pretty cold bean-thread noodle dish warm or cold; this recipe makes 2 servings and doubles easily.

Prep Time 20 minutes

Cook Time 8 minutes

Total Time 28 minutes

Ingredients

• 3 ounces (two small bundles) bean-thread noodles

Sauce:

• 2 tablespoons tahini
• 2 tablespoons tamari (or shoyu)
• 2 tablespoons fresh lime juice
• 1 ½ tablespoons fresh ginger juice (or grated ginger to taste)
• 1 ½ tablespoons agave nectar
• 1 tablespoon mellow white miso
• 1 tablespoon lime zest
• 2 teaspoons toasted sesame oil
• 2 large cloves peeled garlic, minced or pressed

Vegetables:

• 2 cups finely chopped cabbage, green or purple
• ½ cup diced cucumber
• ½ cup chopped cilantro
• ¼ cup thinly sliced scallions

Garnish:

• 2 tablespoons toasted sesame seeds
• Microgreens, optional

Instructions

1. Bring water to a boil in a large saucepan. Add the noodles and cook at a steady simmer for 6 to 8 minutes, or just until soft (or follow package directions). Drain and set aside. 
2. While the noodles are cooking, place the tahini, tamari, lime juice, ginger, agave, miso, lime zest, oil, and garlic in a medium-large bowl. Whisk until very smooth. 
3. Add the cabbage, cucumber, cilantro, and scallions to the bowl.
4. Add the bean-threads and toss gently to combine with the sauce and veggies. 
5. Serve warm or cold, garnished with sesame seeds and optional microgreens.

See lots more tasty plant-based recipes for pasta & noodles.