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Category: Salad
Prep Time: Cook Time: Total Time:
3 (3 oz) pkgs dry ramen noodle soup
3 tsp vegetable oil, divided
2 oz 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 (8 oz) can crushed pineapple
1/4 cup Kikkoman teriyaki marinade & sauce
4 tsp rice vinegar
1-1/2 tsp Oriental sesame oil
3/4 tsp 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 tsp 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, reserving 2 Tbsp. juice, drain pineapple. Combine reserved juice, teriyaki marinade & sauce, vinegar, sesame oil, garlic powder and remaining 2 tsp vegetable oil. Just before serving, pour dressing over noodle mixture; add pineapple and toss together to coat all ingredients well. Serves 6
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WAIKIKI NOODLE SALAD
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Category: Salad
Prep Time: Cook Time: Total Time:
3 (3 oz) pkgs dry ramen noodle soup
3 tsp vegetable oil, divided
2 oz 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 (8 oz) can crushed pineapple
1/4 cup Kikkoman teriyaki marinade & sauce
4 tsp rice vinegar
1-1/2 tsp Oriental sesame oil
3/4 tsp 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 tsp 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, reserving 2 Tbsp. juice, drain pineapple. Combine reserved juice, teriyaki marinade & sauce, vinegar, sesame oil, garlic powder and remaining 2 tsp vegetable oil. Just before serving, pour dressing over noodle mixture; add pineapple and toss together to coat all ingredients well. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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