Home Cooks > Recipes > Waikiki Ramen Salad
(Yield: 6 servings)
3 packages (3 oz. each) dry ramen noodle soup
3 teaspoons vegetable oil, divided
2 ounces fresh snow peas, trimmed and cut
diagonally into 1/2-inch pieces
1 small carrot, peeled and shredded
1/2 medium cucumber, halved, seeded
and cut crosswise into thin slices
1/2 small red bell pepper, cut into short, thin strips
1 can (8 oz.) crushed pineapple
1/4 cup Kikkoman Teriyaki Marinade & Sauce
4 teaspoons Kikkoman Rice Vinegar
1-1/2 teaspoons Kikkoman Sesame Oil
3/4 teaspoon garlic powder
- Break noodle blocks into quarters; discard soup packets (or save for stock). Cook noodles in 2 quarts boiling water 3 minutes, stirring occasionally; drain. Rinse with cold water; drain thoroughly. Place noodles in large bowl; toss with 1 teaspoon vegetable oil.
- Pour 1 cup boiling water over snow peas in bowl; let stand 30 seconds. Drain; cool under cold water and drain thoroughly. Add snow peas, carrot, cucumber and bell pepper to noodles. Cover and refrigerate until chilled.
- Meanwhile, drain pineapple, reserving 2 Tbsp. juice. Combine reserved juice, teriyaki marinade & sauce, vinegar, sesame oil, garlic powder and remaining 2 teaspoons vegetable oil.
- Just before serving, pour dressing over noodle mixture; add pineapple and toss together to coat all ingredients well.