Vegetarian Ramen Noodle Salad

Ingredients

• Ramen noodles

  dry, any flavor, reduced fat, reduced sodium

  4 oz, dry or 113g

• Egg

  whole

  2 medium or 88g

• Carrots

  raw

  2 small or 100g

• Cherry tomatoes

  red, raw

  8 cherry tomato or 136g

• Zucchini

  raw, with skin

  2 small or 236g

• Scallions

  raw

  2 medium or 30g

• Sweet corn

  yellow, raw

  ½ cup or 73g

• Sesame oil

  2 tsp or 9g

• Tamari soy sauce

  3 tbsp or 54g

• Rice wine vinegar

  3 tbsp or 45g

• Peanut butter

  smooth, unsalted

  2 tbsp or 32g

• Salt

  table

  2 dash or 0.8g

• Black pepper

  ground

  2 dash or 0.2g

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.