HP – Vegetarian Ramen Noodle Salad
- Updated on Nov 16, 2022
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HP – Vegetarian Ramen Noodle Salad
Looking for healthy, straight forward lunch options? Try our ramen noodle salad – it’s veggie, high protein & gluten free.
Servings:2 servings
Calories:641kcal
Ingredients
- 6 oz ramen noodles, dried (dried, can be replaced for udon, soba or mie)
- 2 eggs
- 1 medium carrot
- 8 cherry tomatoes
- ½ small zucchini (green or yellow)
- 2 green onions
- ¼ cup corn
- 1 tsp sesame oil
- 3 tbsp soy sauce
- 1 tbsp sugar
- 1 ½ tbsp rice vinegar
- 2 tbsp peanut butter
- Salt and pepper to taste
Optional toppings:
- Sesame seeds
- Chili flakes
- Shred nori leaves
Instructions
- Cook ramen noodles according to package instructions.6 oz ramen noodles, dried
- 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.2 eggs
- Prepare veggies: Grate or shave with a mandoline the carrots. Halve the cherry tomatoes. Slice into thin strips the green zucchini. Slice the scallions.1 medium carrot, 8 cherry tomatoes, ½ small zucchini, 2 green onions
- In a small bowl mix until incorporated the sesame oil, soy sauce, sugar, rice vinegar, peanut butter , ¼ tsp of salt and 1 ½ to 2 tbsp of water.1 tsp sesame oil, 3 tbsp soy sauce, 1 tbsp sugar, 1 ½ tbsp rice vinegar, Salt and pepper to taste, 2 tbsp peanut butter
- If serving immediately place the noodles in a bowl and drizzle over the sauce. Top with all the veggies and eggs and generously season with salt and pepper. Optionally, add other toppings like sesame seeds, chilli flakes and shred nori leaves.Sesame seeds, Chili flakes, Shred nori leaves
- If storing in a mason jar to eat later, first add the noodles once they are cold and drizzle with the sauce. Then add in layers the corn, cherry tomatoes, zucchini, carrots, eggs and scallions seasoning with a little salt and pepper each layer before continuing with the next. Finally add the optional toppings if using. Close and store in a cool place before serving. When ready to eat, mix a little and serve in the jar or dump into a plate, mix and eat.¼ cup corn
NOTES
Looking for more healthy lunch ideas?
Delicious Diet Dal Khichdi with Kachumber Salad
Vibrant & Vegan Moroccan Couscous Salad
Filling & Fuelling Avocado Tomato Salad
Protein Packed Lentil Quinoa Salad
Simple & Delicious Mediterranean Rice Bowl
Nutrition
Nutrition Facts
HP – Vegetarian Ramen Noodle Salad
Amount per Serving
Calories
641
% Daily Value*
Fat
28
g
43
%
Saturated Fat
10
g
63
%
Trans Fat
0.01
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
12
g
Cholesterol
164
mg
55
%
Sodium
3629
mg
158
%
Potassium
758
mg
22
%
Carbohydrates
77
g
26
%
Fiber
5
g
21
%
Sugar
15
g
17
%
Protein
23
g
46
%
Vitamin A
5905
IU
118
%
Vitamin C
26
mg
32
%
Calcium
95
mg
10
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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