Vegetarian Ramen Noodle Salad

Ingredients

• Japanese noodles

  Soba, dry

  2 oz or 57g

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Carrots

  Raw

  1 medium or 61g

• Cherry tomatoes

  Red, ripe, raw, year round average

  4 cherry tomato or 68g

• Zucchini

  Summer squash, includes skin, raw

  1 small or 118g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Corn

  Sweet, yellow, raw

  ⅓ cup or 48g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Soy sauce

  Regular sodium, Shoyu

  1 ½ tbsp or 24g

• Rice wine vinegar

  1 ½ tbsp or 22g

• Peanut butter

  Chunk style, with salt

  1 tbsp or 16g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Cook soba noodles according to package instructions.
2. In a small pot with boiling water, cook eggs for 7 minutes. Remove from heat and place in cold water to cool. When cold enough to handle, peel.
3. Prepare veggies: Grate or shave the carrot. Halve the cherry tomatoes. Slice the zucchini into thin strips. Slice the spring onion.
4. In a small bowl, mix sesame oil, soy sauce, rice vinegar, peanut butter, 1/4 tsp of salt, and 1 1/2 to 2 tbsp of water until incorporated.
5. If serving immediately, place the noodles in a bowl and drizzle over the sauce. Top with all the veggies and eggs, and season with salt and pepper.
6. If storing in a mason jar to eat later, first add the cold noodles and drizzle with the sauce. Then layer the corn, cherry tomatoes, zucchini, carrots, eggs, and scallions, seasoning each layer with salt and pepper. Add optional toppings if using. Close and store in a cool place before serving. When ready to eat, mix slightly and serve in the jar or on a plate.

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