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

  Made from soy (tamari)

  1 ½ tbsp or 27g

• 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 of boiling water, cook eggs for 7 minutes. Cool in cold water, then peel.
3. Grate or shave the carrot, halve the cherry tomatoes, slice the zucchini into thin strips, and slice the scallion.
4. In a small bowl, mix sesame oil, soy sauce, rice vinegar, peanut butter, and salt. Add a small amount of water at a time until smooth.
5. Place noodles in a bowl, drizzle with sauce, top with veggies and eggs, and season with salt and pepper.

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