bohemianwanderer – This spicy tomato tahini ramen combines chewy noodles with a rich sauce and crunchy peanut topping.
The recipe takes 10 minutes to prepare and 30 minutes to cook, serving four people. Start by cooking 250g of ramen noodles according to the package instructions.
Just before the noodles finish cooking, reserve a small mug of the cooking water. Drain the noodles and rinse them under cold running water until completely chilled.
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Using clean hands, gently mix the noodles with one tablespoon of neutral oil. Leave the noodles to drain while you prepare the sauce. Heat two tablespoons of neutral oil in a large saucepan or deep sauté pan over medium heat.
Add three finely minced garlic cloves and the grated ginger. Cook for a couple of minutes until the aromatics become sticky and golden. Add the finely chopped tomatoes and stir to combine.
Fill the empty tomato tin one-quarter full with water to collect the remaining tomato. Pour this water into the pan with one teaspoon of salt and the sambal oelek.
Cook the sauce for eight to 10 minutes until the bubbles become thick. The sauce should also reduce noticeably during this cooking stage. Use a potato masher to break down any remaining tomato pieces.
Remove the pan from the heat once the sauce has reached the desired consistency. Stir in the light tahini, light soy sauce, toasted sesame oil, and agave syrup. Mix thoroughly until the ingredients form a smooth and creamy tomato sauce.
Finish the Ramen With Crunchy Lime Peanuts and Coriander
Prepare the crunchy topping while the tomato sauce cools slightly. Place the chopped roasted salted peanuts in a small pan over medium-low heat.
Add the finely grated lime zest, one-quarter teaspoon of salt, and half a tablespoon of oil. Stir frequently as the peanuts cook and gradually develop a deep brown colour.
Add one tablespoon of fresh lime juice and continue stirring. Allow the lime juice to cook away before removing the pan from the heat.
Set the peanut mixture aside and allow it to cool for approximately five minutes. Once cooled slightly, stir the finely chopped fresh coriander through the peanut topping.
Return to the prepared noodles and cooled tomato tahini sauce. Add the noodles to the sauce and toss thoroughly until every strand is evenly coated.
If necessary, use a small amount of reserved noodle water to loosen the sauce. Transfer the coated noodles onto a serving platter.
Scatter the lime, peanut, and coriander topping evenly over the noodles. Serve the ramen immediately while the sauce remains rich and aromatic.
The creamy tahini balances the tomatoes and sambal oelek with a subtle nutty character. Toasted sesame oil adds depth, while lime provides acidity that brightens the dish.
The crunchy peanuts then provide a satisfying contrast against the soft ramen noodles. This combination creates a flavorful noodle dish that balances heat, richness, freshness, and texture.
