This delicious and simple Ginger Tahini Ramen with Asparagus & Roasted Sweet Potatoes is sure to become your new favorite meal! It’s packed with amazing flavors and nourishing ingredients, with spiced sweet potatoes, umami-boosted sauteed chickpeas and asparagus, and a super creamy ginger tahini sauce.
This blog post is sponsored by Yondu.
This creamy bowl of noodles is perfect for any time of year, with hearty ingredients that are satisfying and comforting, like a warm hug in a bowl! It makes for a perfect lunch or dinner, and the flavors will have you coming back for more each time. The seasonal asparagus adds a green freshness, and you can feel free to switch it up for whatever seasonal veggie you have on hand.
The amazing level of flavor in this recipe is thanks to Yondu Vegetable Umami! It’s vegan, organic, non-GMO and natural! This seasoning is so versatile for so many dishes, from pasta bakes, to stir fries, to creamy sauces like this one. Yondu Vegetable Umami can also be added to soups and makes a perfectly savory broth simply by mixing it with water. It’s a great plant-based substitute for recipes that call for stock/broth or fish sauce too.
In this dish, we use Yondu Vegetable Umami seasoning when cooking the seasoned chickpeas and asparagus, then we also use it to flavor the ginger tahini sauce as well! You can find it on Amazon here, making it so simple!
What I love about this Dish
The roasted sweet potatoes are seasoned with warm spices like smoked paprika and garlic, and get deliciously crisp on the outside and creamy on the inside.
When it comes to noodle dishes, the sauce is so important. This creamy ginger tahini sauce is my absolute favorite that I’ve created recently. It’s filled with incredible flavor from the Yondu Vegetable Umami, ginger, tahini, with a touch of sweetness from maple syrup and freshness from the parsley. The creamy sauce coats the noodles so perfectly.
This recipe is amazing with ramen noodles, but you can easily switch up the noodles for your favorite. Other great options would be brown rice noodles, soba noodles, or whole wheat spaghetti, angel hair, or linguine.
How These Ginger Tahini Noodles Come Together
Roasting the sweet potatoes: Since the potatoes take the longest time to prep and cook, start here. Preheat the oven and while that heats up, peel and dice the sweet potatoes. Aim for approx. 1cm cubes, then toss them in avocado oil and the seasonings: we use smoked paprika, paprika, salt, pepper and garlic powder.
Cooking the noodles: Next, cook the noodles according to the package directions. Be sure to not overcook the noodles, since you’ll want them to be able to hold up to the creamy sauce and hearty veggies.
Sauteing the chickpeas and asparagus: Drain and rinse the chickpeas, and prepare the asparagus. You’ll trim the touch lower ends of the asparagus, roughly 1/3 to 1/4 of the total stem. Then cut the remaining stem on a slant into bite-sized pieces. Then cook the asparagus for 2 minutes on medium heat in some avocado oil, then add in the chickpeas and seasoning, including the Yondu Vegetable Umami, stirring to incorporate everything together.
Making the sauce: In a small bowl, add all of the sauce ingredients and stir it well with a spoon or whisk, starting with using 1 tbsp of water. You can add another 1 tbsp of water to thin the sauce, if you like. The amount of water you’ll need depends on the consistency of your tahini. Some tahini brands can be a bit runnier than others. Be sure to purchase the runny/pourable type of tahini, rather than the thick paste variety.
Putting it all together: Top the cooked ramen with the roasted sweet potatoes and chickpea-asparagus mixture, then some more fresh parsley. Add the sauce and stir well to coat the noodles. If you’d like some spice, top with some red chili flakes.
Other Delicious Noodle and Pasta Recipes
Creamy Roasted Vegetable Pasta Bake
Udon Noodles with Veggies & Soy Curls
Stir Fry Noodles with Crispy Tofu
Ginger Tahini Noodles with Asparagus & Roasted Sweet Potatoes
Ingredients
- 1 large sweet potato
- 1 tbsp + 2 tsp avocado oil divided
- ¾ tsp kosher salt divided
- ½ tsp black pepper divided
- ½ tsp paprika divided
- ¼ tsp smoked paprika
- ½ tsp garlic powder divided
- 2 3 oz. ramen “bricks” flavor packet discarded
- 1 tsp toasted sesame oil optional
- ¾ medium bundle asparagus
- 1 cup cooked chickpeas drained and rinsed
- 2 tsp Yondu Vegetable Umami
Ginger Tahini Sauce
- 3 tbsp runny tahini not thick paste variety
- 1 tbsp ginger paste or substitute fresh grated ginger
- Juice of 1 lemon
- 1 tsp Yondu Vegetable Umami
- ½ tbsp maple syrup
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- 1-2 tbsp filtered water
- 2 tbsp finely chopped fresh parsley divided
Instructions
- Preheat oven to 400 degrees. Peel sweet potato, dice into 1cm cubes. Arrange on baking tray lined with parchment. Drizzle with 1 tbsp avocado oil, toss, and sprinkle with ½ tsp kosher salt, and ¼ each black pepper, paprika, smoked paprika, and garlic powder. Toss again and bake 40 to 50 min, tossing halfway, until lightly brown on outside and fork tender. Remove from oven.
- While sweet potatoes are cooking, bring water to boil for ramen, and then cook ramen according to package directions. The flavor packet is not needed for this recipe. Drain ramen and toss with toasted sesame oil, if using.
- Meanwhile, trim tough ends off asparagus (1/3 to ¼ off the bottom of stalks). Cut remaining stalks on a diagonal, into bite-sized pieces. Preheat a pan on medium heat. Add remaining 2 tsp avocado oil. Once hot, add asparagus. Cook 2 to 3 min, then add chickpeas, remaining ¼ tsp each kosher salt, black pepper, garlic powder, and paprika, and 2 tsp Yondu Vegetable Umami. Toss and cook another 2 min until asparagus is fork tender.
- To make the sauce, add all Ginger Tahini Sauce ingredients to a bowl, starting with 1 tbsp of the water and using half of the fresh parsley. If too thick, stir in up to another 1 tbsp water.
- To serve, top the ramen with roasted sweet potatoes, asparagus-chickpea mixture, and Ginger Tahini Sauce. Toss well to coat the noodles, and top with remaining fresh parsley.