Tahini Ramen Salad Recipe (2024)

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.

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.

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

Good question. I had to look it up. I found this from Spruce Eats.White or light miso (sometimes called sweet miso) can be light beige to yellow in color and tends to be lighter and sweeter in flavor thanks to a shorter fermentation time. It's made with less soybean content and more grains, like white rice.

Easy short cut if you’re like me and your cooking goals always manage outstrip your weekday energy level: Trader Joe’s Green Goddess Tahini dressing. Worked great on this salad and on a couple other tahini-centric recipes on this app those ingredients would have otherwise languished in my fridge while I clicked take out at the end of yet another exhausting day.

We have been enjoying Momof*cku ramen, which has way less fat since the noodles are not fried. 3 packages, which would be about 10.2 ounces, would have only 7.5 grams of fat instead of 55 grams.

Soba noodles with 100% buckwheat flour for a delicious gluten free meal

Jeri E, The 200 gr of fat in the total recipe (about 50 per each of 4 servings) is as follows: 78 from olive oil, 48 from tahini, 55 from ramen, and 27 from chickpeas.

Ramen noodles are not pre-fried. I’m not sure why there are so many comments claiming this.

Big hit! Added a bit of chili paste, lime and cilantro as per notes.

It's white miso, though I have seen "sweet miso" or "ama miso" sold in markets.

That can't be right, chickpeas have minimal fat.

I made this with a 300g package of Chinese wheat noodles. I used asparagus, radish, snow peas, bell pepper, and shredded carrot. I added a little bit of chilli crisp to the dressing. Garnished with cilantro. Very tasty and customizable. My partner ate 3 bowls in one sitting. I will make again.

I thought this would be especially good with those bouncy kind of noodles that are in udon ramen, and I was right. It was delicious, but I couldn't resist topping it off with some chile crisp, because... well, chile crisp is irresistible.

What is sweet miso? I've seen white and red miso. Is one sweet?

Add lime, cilantro, chili crisp

Kids and Jeanne didn’t love

This is a great pot luck dish! I made it for a holiday event and it was great because it was easy and fast, and it tasted great and added some much-needed veggies to the mix.

Wow this is wayyyy better than I thought it would be. Four stars. Five with some spicy grilled chicken or shrimp as we added.

Eh. The dressing is amazing on its own. And frankly I’m not in the camp with those who thought slicing veggies took a long time. But once it all came together I felt like it missed a zing. And had sort of gloop feel to it despite using good ramen noodles and rinsing then. Maybe the solution is the dress the veggies and make sure they sing. Then plate the slightly dressed noodles and pile the veg on top?

Much more complex than the article suggests and the payoff is okay but not stellar. And "serves four" may be a misprint. 14 is more like it. This is a BIG dish, as written.

I love the NYT Cooking app and find the recipes to be consistently good (and achievable). That said, this was a miss. I found it had an oily consistency and flavor. Six tablespoons of olive oil plus six tablespoons of tahini (sesame oil) is overpowering. Also, unless you have a huge family and can eat it in one sitting, it’s disappointing as a leftover.

The sauce was very good, but for some reason, didn't come off well in the dish. I used spaghetti, and I wonder if that had an effect on it? now I have a large bowl of pasta that's MEH. I'll try doctoring it up and see if it can be saved. I followed the recipe exactly, and I can see how it would take longer if knife skills are lacking. Smash garlic and chop, use very fresh ginger and don't peel? I used red peppers and yellow and green squash-parboiled squash with end of spaghetti. Will try hot.

Fresh squeezed lime juice brings the vegetables alive, with spoonful of chili crisp to finish the dish was heaven to me.

Don’t save leftovers. The ramen turns to mush. Next time I think I’ll use a hearty soba noodle and cook just under al dente.

I kind of agree about the time this takes. I’m pretty efficient and it took 90 minutes to make using a food processor to finely slice the veggies. But the result is fantastic. I used the red miso I had on hand and added a touch of sugar instead of salt to the dressing. Also, serves 4? More like 8!

This is delicious! I took the suggestion of adding a little maple syrup to the dressing - yum!! The only problem I had was that the ramen noodles got a little clumpy and it was hard to get the veggies mixed in there. Might try it next time w a short pasta. A definite keeper!

This was great, but I would cut back on the garlic and ginger quite a bit (and I love both). The garlic, especially. For my husband and me, it was just too sharp for a sauce like this.

my 12 YO grandson had 3 helpings. It was easy to make but a lot measuring. The sauce was a little thick to toss with the very long ramen I used so I added a little of the pasta water to thin it just the right consistency My adult son added some siracha on top. Over all it was a hit.

Used malt vinegar instead of white vinegar (really good one from England) and instead of miso I used honey - next day lunch I did add a dash of soy sauce. Used peppers and cukes plus summer squash. Was very good.