You know those meals that feel fancy but are actually super easy to pull off? That’s this zaatar-spiced ramen.
It’s cozy, full of flavor, and packed with roasted veggies that get caramelized and golden in the oven.
Add a swirl of creamy lemon tahini on top? Chef’s kiss.
This recipe is where Middle Eastern spices meet a big warm bowl of ramen noodles.
And it’s just the kind of twist that makes dinner exciting without a lot of work.
Why I Love This Recipe
This one hits every note—earthy, tangy, cozy, and fresh.
- I love how the zaatar wakes up the ramen noodles with bold, herby flavor.
- Roasted veggies add so much texture and natural sweetness.
- The lemon tahini drizzle ties it all together and makes the whole bowl feel creamy without being heavy.
- It’s super easy to throw together, especially on a weeknight.
- It’s a solid way to make ramen feel more like a real meal without extra work.
What You’ll Need
Ingredients:
- 2 packs instant ramen (no seasoning packet)
- 2 large carrots, peeled and sliced into thin matchsticks
- 1 red bell pepper, sliced into thin strips
- 1 small red onion, thinly sliced
- 2 tbsp olive oil
- 2 tsp zaatar seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp soy sauce
- 1 tsp sesame oil (optional, for extra flavor)
- 2 tbsp tahini
- Juice of ½ lemon
- 1 tbsp warm water (to thin the tahini sauce)
- Fresh parsley, for garnish (optional)
Pro Tips
- Slice your veggies thin so they roast quickly and evenly.
- Don’t skip the tahini drizzle — it brings the whole bowl together.
- Add the sesame oil right at the end for that nutty, toasty finish.
- Ramen noodles cook fast — boil them last so they don’t sit too long.
- If you like heat, toss in a pinch of chili flakes at the end.
Tools You’ll Need
- Baking sheet
- Mixing bowls
- Small whisk or fork (for tahini sauce)
- Medium pot (for boiling noodles)
- Fine mesh strainer or tongs
- Cutting board + knife
Substitutions & Variations
- No zaatar? Try dried oregano + a pinch of sumac (if you have it).
- Different veggies? Go for zucchini, eggplant, or sweet potatoes.
- Gluten-free? Use rice noodles or any GF ramen-style noodle.
- More protein? Add a soft-boiled egg or chickpeas.
Make Ahead Tips
- Roast the veggies and make the tahini sauce ahead of time. Just reheat the veggies in the oven while your noodles boil.
- You can even boil the noodles ahead and toss them with a bit of oil so they don’t stick.
How to Make It (Serves 2 | Ready in 30 minutes)
Step 1: Preheat the Oven & Prep Veggies
Instructions:
Preheat your oven to 425°F. On a baking sheet, toss 2 sliced carrots, 1 sliced red bell pepper, and 1 sliced red onion with 2 tbsp olive oil, 2 tsp zaatar, ½ tsp salt, and ¼ tsp black pepper. Spread everything in a single layer.
Step 2: Roast the Veggies
Instructions:
Pop the tray in the oven and roast for 20–25 minutes, flipping once halfway. Veggies should be tender and caramelized on the edges.
Step 3: Make the Lemon Tahini Sauce
Instructions:
In a small bowl, whisk together 2 tbsp tahini, juice of ½ lemon, and 1 tbsp warm water until smooth and creamy. Add a tiny pinch of salt if needed.
Step 4: Cook the Ramen
Instructions:
Bring a pot of water to a boil. Drop in 2 packs of ramen noodles (no seasoning packet) and cook for 2–3 minutes until just tender. Drain and toss with 1 tbsp soy sauce and 1 tsp sesame oil.
Step 5: Assemble the Bowls
Instructions:
Divide the noodles into bowls. Top with roasted veggies, drizzle with lemon tahini sauce, and sprinkle with chopped parsley if using.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Keep the tahini sauce separate if possible and drizzle fresh when serving.
- Reheat noodles and veggies in a pan with a splash of water or broth.
Why This Recipe Works (Quick Science)
- Zaatar has herbs + acid (sumac), which gives depth and balance.
- Roasting veggies concentrates their natural sweetness.
- Tahini adds richness and helps the flavors stick to the noodles.
- Soy sauce + sesame oil round it out with umami and nuttiness.
Common Mistakes
- Overcooking the noodles – they only need 2–3 minutes.
- Using too much water in the tahini sauce – add it slowly!
- Crowding the veggies on the baking sheet – spread them out for best roasting.
What to Serve With
- A side of warm pita or naan
- Cucumber yogurt salad
- Roasted chickpeas for extra crunch
- A squeeze of sriracha or chili oil if you like heat
FAQ
Q: Can I use store-bought tahini sauce?
A: Totally! Just thin it out with a little lemon juice or water to drizzle.
Q: What kind of ramen should I use?
A: Any instant ramen works. Just toss the seasoning packet!
Q: Is zaatar spicy?
A: Not at all. It’s earthy and lemony thanks to the sumac.
Time & Macros (Per Serving)
- Makes: 2 servings
- Ready in: 30 minutes
Macros (Per Serving):
Approximate values
- Calories: 460
- Protein: 11g
- Carbs: 58g
- Fat: 22g
- Fiber: 7g
Let’s Make It!
This zaatar ramen is comforting, flavorful, and surprisingly simple. It’s a great way to upgrade your noodle game with something fresh and a little unexpected. Give it a try and let me know how it goes! Drop a comment if you made it or have any questions—I’d love to hear what you think!