Tahini Ramen Salad

By Kay Chun

Updated Oct. 11, 2023

Tahini Ramen Salad
Bobbi Lin for The New York Times. Food Stylist: Maggie Ruggiero.
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
4(863)
Comments
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A breeze to make on busy weeknights, this fresh, colorful ramen salad is equally tasty at room temperature or chilled — which means it’s particularly picnic-friendly. Chickpeas add creamy texture, contrasting the crisp bite of vibrant veggies. Use your favorite combination: Yellow bell peppers, cucumbers, snap peas, radishes, celery, asparagus and cabbage are all great options. You can make the salad an hour ahead and let the savory tahini-garlic sauce soak into the noodles (at room temperature); just give it a quick toss before serving so that everything is evenly coated in the luscious sauce. If chilled, pull the salad from the refrigerator 10 minutes before serving to allow the sauce to soften, then give it a nice mix. 

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Ingredients

Yield:4 servings
  • 12ounces dry ramen noodles (or four 3-ounce individual packages, seasoning packets discarded or reserved for another use)
  • 6tablespoons tahini
  • 6tablespoons extra-virgin olive oil
  • ¼cup distilled white vinegar
  • 2tablespoons minced ginger
  • 2tablespoons sweet miso
  • 1tablespoon minced garlic
  • Kosher salt and black pepper
  • 1(15-ounce) can chickpeas, rinsed
  • 4cups thinly sliced vegetables (such as yellow bell pepper, cucumbers, radishes and snap peas)
  • ½cup thinly sliced scallions
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

932 calories; 51 grams fat; 12 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 11 grams polyunsaturated fat; 97 grams carbohydrates; 16 grams dietary fiber; 7 grams sugars; 25 grams protein; 2233 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium pot of boiling water, cook the ramen noodles according to package directions until al dente. Drain, rinse under cold water until cool, then drain well; transfer to a large bowl.

  2. Step 2

    In a small bowl, combine tahini, oil, vinegar, ginger, miso, garlic and ¼ cup of water. Season with salt and pepper and whisk until smooth.

  3. Step 3

    Add ½ cup of the dressing to the noodles, season and toss to coat. Add chickpeas, sliced vegetables, scallions and remaining dressing; season and toss to coat. Serve at room temperature or chilled.

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Ratings

4 out of 5
863 user ratings
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Comments

leelee

I love, love, love the New York Times cooking app, truly, I do. Indeed I would call myself a devotee. And I always know when a recipe says it’s going to take 30 minutes or an hour to add time to it. But in this case, I have to protest. 4 cups of thinly sliced vegetables, and all of the other steps at 30 minutes? You have to have some pretty exceptional knife skills to pull that off. Please, be a little bit more realistic for home cooks in the amount of time.

DemiBree

The first few bites I felt something was missing, but I found myself going back for seconds, so the recipe definitely has potential. I added a little maple syrup, and next time I might experiment with using lime juice or rice vinegar, a little chili, maybe cilantro. I look forward to reading what enhancements others come up with.

BMN

Shirataki noodles substitute nicely for ramen. Also can benefit from using rice vinegar, cilantro, and chili crisp.

Pinkerton

This is so good. I made the recipe with no modifications and it turned out delicious. The dressing is so flavorful and the crunch of the vegetables and chewiness of the ramen work together really well. I will definitely be making this again. It would also be a great dish to bring to a potluck.

Penni

Bland. Not sure how to kick this recipe up

hilary

Shelled Edamame instead of chic peas.

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