Cook the ramen noodles according to package instructions until tender.

In a small pot, bring water to a boil and cook the eggs for about 7 minutes. Transfer them to cold water to cool before peeling.

Grate or shave the carrot, halve the cherry tomatoes, slice the zucchini into thin strips, and chop the green onions.

In a mixing bowl, whisk together the sesame oil, soy sauce, sugar, rice vinegar, peanut butter, and a bit of water until fully combined.

Place the noodles in a bowl, drizzle with sauce, and top with veggies and sliced eggs. Season with salt and pepper.

For meal prep, layer cold noodles in a mason jar, drizzle with sauce, then add layers of corn, tomatoes, zucchini, carrots, eggs, and scallions, seasoning each layer lightly before closing the jar.