HP - Vegetarian Ramen Noodle Salad
Servings: 2 servings
Calories: 641kcal
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Ingredients
- 6 oz (170 g) 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.
- 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.
- Prepare veggies: Grate or shave with a mandoline the carrots. Halve the cherry tomatoes. Slice into thin strips the green zucchini. Slice the scallions.
- 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.
- 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.
- 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.
Nutrition
Calories: 641kcal | Carbohydrates: 77g | Protein: 23g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 3629mg | Potassium: 758mg | Fiber: 5g | Sugar: 15g | Vitamin A: 5905IU | Vitamin C: 26mg | Calcium: 95mg | Iron: 6mg