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Tahini Ramen Salad

By cooking.nytimes.com

Tahini Ramen Salad

Prep:20minCook:10min

Updated at: Mon, 23 Dec 2024 15:07:47 GMT

Nutrition balance score

Good

Glycemic Index

48

Low

Glycemic Load

47

High

Nutrition per serving

Calories768 kcal (38%)

Total Fat35.6 g (51%)

Carbs97.7 g (38%)

Sugars5.8 g (6%)

Protein15.5 g (31%)

Sodium850.7 mg (43%)

Fiber9.1 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

12 ouncesramen noodles

dry, or four 3-ounce individual packages, seasoning packets discarded or reserved for another use

6 tablespoonstahini

6 tablespoonsextra-virgin olive oil

¼ cupdistilled white vinegar

2 tablespoonsminced ginger

2 tablespoonsmiso

1 tablespoonminced garlic

1 x 15 ouncecan chickpeas

4 cupsvegetables

thinly sliced, such as yellow bell pepper, cucumbers, radishes and snap peas

½ cupscallions

Instructions

View on cooking.nytimes.com

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Notes

4 liked

0 disliked

One-dish

Makes leftovers

Brian Bain· last year

Couldn't use the recipe from NY times pay wall. So I just cooked the pasta, whisked together the wet ingredients and sautéed some Zucchini... Turned out pretty good

Emily Hudson· last year

I would double the chickpeas

Ginger· last year

Makes leftovers

I liked this a lot but it had too much garlic (and I love garlic!). Next time I’ll halve the garlic and use some chili oil and rice wine vinegar to give it some zing.

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