Anti Inflammatory Za'atar-Tahini Brown Rice Noodles with Shrimp & Snap Peas
This bowl is a weeknight dream — silky brown rice noodles tossed in a creamy tahini sauce loaded with za'atar, turmeric, and cumin, then topped with perfectly seared shrimp and bright, snappy snap peas. The flavor is bold and complex in the best way, hitting herby, nutty, and citrusy notes all at once. Turmeric and extra virgin olive oil are two of the most well-researched ingredients when it comes to supporting a low-inflammation lifestyle, and here they show up in generous amounts without feeling like a health lecture. Za'atar brings a lemony, oregano-forward depth that makes the tahini sauce taste like something you'd order at a restaurant, not something you threw together on a Tuesday. The shrimp get a quick sear in a hot skillet — just a few minutes per side — so they stay juicy and never rubbery, while the snap peas keep their satisfying crunch after just two to three minutes in the pan. Everything comes together in one skillet after the noodles are cooked, which means less cleanup and dinner on the table fast. Serves four, so it's just as good for a casual dinner party as it is for meal-prepped lunches the next day.
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz brown rice noodles
- 1 tsp salt, plus more for pasta water
For the sauce
- ⅓ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp extra virgin olive oil
- 2 tbsp za'atar
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp black pepper
- 3–4 tbsp warm water, to thin
For the shrimp
- 1 lb large shrimp (21–25 count), peeled and deveined
- 2 tbsp extra virgin olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the snap peas
- 8 oz snap peas, strings removed
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 tbsp sesame seeds (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the brown rice noodles and cook according to package directions until tender but still with a slight chew, about 6–8 minutes. Drain in a colander, rinse briefly under cold water to stop cooking, and set aside.
- 2
While the noodles cook, whisk together the tahini, lemon juice, 2 tbsp olive oil, za'atar, turmeric, cumin, black pepper, and 1 tsp salt in a mixing bowl until smooth. Add warm water 1 tablespoon at a time, whisking after each addition, until the sauce is pourable and coats the back of a spoon — about the consistency of heavy cream.
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