Vegetarian Ramen Noodle Salad

Ingredients

• Japanese noodles

  Soba, dry

  4 oz or 113g

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Carrots

  Raw

  2 small or 100g

• Cherry tomatoes

  Red, ripe, raw, year round average

  8 cherry tomato or 136g

• Zucchini

  Summer squash, includes skin, raw

  2 small or 236g

• Scallions

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

  2 medium or 30g

• Corn

  Sweet, yellow, raw

  ½ cup or 73g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Rice wine vinegar

  3 tbsp or 45g

• Peanut butter

  Smooth style, without salt

  2 tbsp or 32g

• Salt

  Table

  2 dash or 0.8g

• Pepper

  Spices, black

  2 dash or 0.2g

Directions

1. Cook soba noodles according to package instructions.
2. In a small pot of boiling water, cook egg for 7 minutes. Cool in cold water, then peel.
3. Grate 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 water gradually until smooth.
5. Place noodles in a bowl, drizzle with sauce, top with veggies and egg, and season with salt and pepper.