Jamie Oliver 5 Ingredients Vegetarian Black Tahini Noodles

So here’s the scene: I’d just come home from a grim, grey Tuesday — that sort of damp cold that sticks to your sleeves and makes you question all your life choices — and I was starving. But also, in no mood to deal with anything more complicated than boiling water. That’s when I remembered these noodles.

I’d seen Jamie do them on telly once — all black sesame drama and zingy lime — and thought sure, why not? I cobbled it together with what I had and, honestly, it tasted like I’d accidentally cooked something from a street food stand in Tokyo. It’s one of those weirdly simple but magical combinations — nutty, salty, fresh, sharp. You can eat it straight from the bowl, standing at the counter, and still feel like you’ve done something clever with your life.

Why You’ll Love It

• Only five ingredients (and one of them is cress, so… easy win).
• Cooks in under 15 minutes, including staring blankly at the pantry.
• Big flavour payoff for barely any effort — savoury, citrusy, deep.
• Looks fancy, tastes exotic, but you could make it in your pyjamas.
• Great base to build on — chuck in tofu, edamame, or shredded carrot if you’re feeling wild.
• It’s noodles. Come on. Everyone loves noodles.

Ingredients

• 150g fine rice noodles
• 2 limes
• 1 punnet of cress
• 50g black sesame seeds
• 2 tbsp teriyaki sauce

How to Make It

Boil your noodles and breathe:

Cook the noodles in salted boiling water, just until soft — mine took about 3–4 minutes. Drain ’em but save a little cooking water (I always forget this bit, so I’m telling you now like a mum on the phone).

Zest and snip while you wait:

Finely grate the zest off one of your limes and set it aside. Snip the cress with scissors — don’t overthink it — and pop that aside too. Feels very “TV chef” for some reason.

Toast the sesame seeds (and watch them closely!):

Chuck the sesame seeds into a dry frying pan over high heat. Toss or stir constantly — they only need a minute, maybe less. Don’t blink or you’ll end up with black tahini and a smoke alarm.

Make your black tahini paste:

Keep a quarter of the toasted seeds aside. Pound the rest in a pestle and mortar until you’ve got a coarse-ish paste. Add the juice of one lime and the teriyaki sauce. Stir it up. Taste it — add salt and pepper if it needs it. It should be punchy and slightly mysterious.

Mix it all up:

Toss the drained noodles with the black tahini sauce. Add a splash of the noodle water to loosen it — you’re aiming for glossy and slurpable, not sticky and sad.

Plate it like a pro:

Twirl the noodles into bowls, sprinkle with the lime zest, cress, and your saved sesame seeds. Serve with extra lime wedges for squeezing over. Admire it briefly before diving in.

Common Mistakes and How to Dodge Them

Why is my sesame paste bitter?
You probably toasted the seeds too long — they go from fragrant to burnt real quick. Just 45–60 seconds is enough.

My sauce is too thick and gloopy.
Add more of that reserved noodle water. It’s your best mate here — starchy and perfect for loosening sauces.

Can I just blitz the sesame seeds instead of pounding?
Sure, but go gently. You want texture, not baby food. A couple of pulses in a food processor will do.

The flavour’s flat. What now?
Try a bit more lime juice or even a pinch of salt. This dish needs acid and umami to really sing.

Storage and Reheating

Fridge:
Store leftovers in an airtight container. Best eaten within 2 days.

Reheat:
Cold is lovely, honestly. But if you want it warm, a quick toss in a hot pan with a splash of water does the trick.

Freezer:
Wouldn’t bother — rice noodles don’t defrost well and tend to fall apart. Eat fresh when you can.

Frequently Asked Questions

Can I use white sesame seeds instead?
You can, but the flavour and colour won’t be the same. Black sesame adds a richer, nuttier depth.

Is there a substitute for teriyaki sauce?
Try soy sauce mixed with a touch of maple syrup or honey if you’re stuck — close enough.

What if I don’t have cress?
Use rocket, microgreens, or skip it entirely. It’s more for texture and freshness than essential flavour.

Is it gluten-free?
Yes — as long as your teriyaki sauce is gluten-free. Double-check the label.

Nutrition Facts (Per Serving):

• Calories: 290 kcal
• Fat: 10g
• Carbs: 42g
• Protein: 6g
• Sodium: 580mg
• Sugar: 3g