Spicy Tahini Ramen
Spicy Tahini Ramen has become my go-to dish for a quick, flavorful meal. The creamy tahini sauce combines perfectly with the kick of sriracha, creating a bowl of ramen that’s both satisfying and exciting. As I prepare this dish, I can’t help but marvel at how such simple ingredients can come together to create something so delicious. With just a few minutes of prep and cooking, Spicy Tahini Ramen is ready to be enjoyed, offering a blend of comfort and spice that’s sure to delight.
Cooking Up Comfort
Making Spicy Tahini Ramen is a breeze. I start by whipping up the sauce—tahini, soy sauce, sriracha, brown sugar, sesame oil, and rice vinegar blend together with garlic and ginger to form a creamy, flavorful base. If the sauce is too thick, I just add a splash of water until it reaches the right consistency. Cooking the instant ramen noodles is quick and easy, and while they’re boiling, I sauté a mix of fresh vegetables like edamame, carrots, cabbage, and bell peppers in a bit of sesame oil. This step brings a lovely crispness to the dish.
A Quick Stir and Serve
Once the noodles and vegetables are ready, I toss them together with the tahini sauce. The magic happens as everything combines into a harmonious blend of flavors and textures. The noodles become coated in the creamy sauce, and the vegetables add a fresh, vibrant crunch. I serve it all in bowls, garnishing with a little extra sriracha for those who like it spicier. This Spicy Tahini Ramen is perfect for any night of the week, whether you’re craving a comforting bowl of noodles or a quick, healthy dinner.
Why I Love It
What I love most about Spicy Tahini Ramen is its versatility and ease. It’s a fantastic way to use up whatever vegetables I have on hand, and it’s easily customizable based on personal spice preferences. Plus, the tahini sauce adds a rich, nutty flavor that elevates the instant ramen to something truly special. This dish is a great example of how simple ingredients can come together to create something extraordinary, and it’s always a hit whether I’m cooking for myself or sharing with friends.
Table of Contents
Chef’s Notes- Spicy Tahini Ramen
- Adjust Sauce Consistency: If the tahini sauce is too thick, add a bit of water gradually to achieve your preferred consistency. It should be creamy but pourable.
- Vegetable Varieties: Mix and match vegetables based on your preference or what you have available. Consider adding mushrooms, snap peas, or baby corn for added texture and flavor.
- Noodle Options: While instant ramen noodles are quick, you can use other types of noodles like udon, soba, or rice noodles if you prefer a different texture or are looking to make the dish gluten-free.
- Protein Additions: For a heartier meal, add protein-rich options like tofu, tempeh, or even cooked chicken. Marinate and pan-fry tofu or tempeh for added flavor.
- Garnish Ideas: Enhance your ramen with fresh toppings like sliced green onions, sesame seeds, or a drizzle of extra sriracha. Fresh herbs like cilantro or basil can also add a burst of freshness.
Spicy Tahini Ramen
4
bowls10
minutes10
minutes350
kcal20
minutesGet ready to elevate your ramen game with this Spicy Tahini Ramen! This dish is a delightful fusion of creamy tahini, fresh veggies, and a kick of sriracha, making it a perfect quick meal for any day of the week. It’s simple, healthy, and bursting with flavor. Whether you’re a ramen enthusiast or just looking for a new twist on a classic, this recipe is sure to impress. Dive into a bowl of comfort and spice that even celebrity chefs would rave about!
Ingredients
For the Sauce:
1/4 cup creamy tahini
2 tablespoons low-sodium soy sauce
1 tablespoon sriracha sauce
1 tablespoon dark brown sugar
2 teaspoons toasted sesame oil
2 teaspoons rice vinegar
1 garlic clove, finely grated
1 teaspoon freshly grated ginger
For the Noodles and Vegetables:
2 (3-ounce) packages instant ramen noodles (discard seasoning packets)
2 cups mixed fresh vegetables (such as edamame, sliced carrots, shredded cabbage, and bell peppers)
1 to 2 tablespoons room temperature water (to adjust sauce consistency)
- Alternative Ingredients:
Tahini Substitute: Almond butter or sunflower seed butter.
Soy Sauce Substitute: Tamari or coconut aminos for gluten-free.
Sriracha Substitute: Any hot sauce or chili paste.
Brown Sugar Substitute: Maple syrup or agave nectar.
Sesame Oil Substitute: Olive oil or avocado oil.
Rice Vinegar Substitute: Apple cider vinegar or white wine vinegar.
Directions
- Prepare the Sauce – In a mixing bowl, combine the tahini, soy sauce, sriracha, brown sugar, sesame oil, rice vinegar, grated garlic, and ginger. Mix until smooth and well combined. If the sauce is too thick, add 1 to 2 tablespoons of water to reach your desired consistency. (Approx. 5 minutes)
- Cook the Noodles – Bring a pot of water to a boil and cook the instant ramen noodles according to the package instructions. Drain and set aside. (Approx. 5 minutes)
- Sauté the Vegetables – In a nonstick pan over medium heat, add a splash of sesame oil and sauté the mixed vegetables until they are tender but still crisp. This should take about 5 minutes. (Approx. 5 minutes)
- Combine and Serve – Add the cooked noodles to the pan with the vegetables and pour the tahini sauce over them. Toss everything together until the noodles and vegetables are evenly coated with the sauce. Serve immediately in bowls and garnish with additional sriracha if desired. (Approx. 5 minutes)
Equipment
- chef’s knife
- cutting board
- nonstick pan
- Mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 350kcal
- Fat: 15g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 600mg
- Potassium: 300mg
- Carbohydrates: 45g
- Fiber: 5g
- Sugar: 6g
- Protein: 10g
- Vitamin A: 60IU
- Vitamin C: 50mg
- Calcium: 10mg
- Iron: 15mg
FAQs- Spicy Tahini Ramen
Can I make this recipe gluten-free?
Yes, you can use tamari or coconut aminos instead of soy sauce and ensure your instant ramen noodles are gluten-free or use a suitable substitute.
How can I store leftovers?
Store any leftover ramen in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to loosen the sauce.
Can I use a different type of nut butter instead of tahini?
Absolutely! Almond butter or sunflower seed butter can be used as alternatives to tahini. Just note that the flavor profile may vary slightly.
What can I use if I don’t have sriracha?
If sriracha is not available, you can substitute with any hot sauce or chili paste that you like. Adjust the amount based on your heat preference.
How can I make this recipe spicier?
To increase the heat, add more sriracha to the sauce or sprinkle red pepper flakes on top of the finished dish. You can also include a touch of chili oil for an extra kick.
