Vegetarian Ramen Noodle Salad

Ingredients

• Ramen noodles

  dry, any flavor, reduced fat, reduced sodium

  2 oz, dry or 57g

• Egg

  whole

  1 medium or 44g

• Carrots

  raw

  1 small or 50g

• Cherry tomatoes

  red, raw

  4 cherry tomato or 68g

• Zucchini

  raw, with skin

  1 small or 118g

• Scallions

  raw

  1 medium or 15g

• Sweet corn

  yellow, raw

  ¼ cup or 36g

• Sesame oil

  1 tsp or 5g

• Tamari soy sauce

  1 ½ tbsp or 27g

• Rice wine vinegar

  1 ½ tbsp or 22g

• Peanut butter

  smooth, unsalted

  1 tbsp or 16g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

Directions

1. Cook 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.