Waikiki Noodle Salad

Fresh vegetables and noodles in a well seasoned teriyaki and pineapple dressing. Recipe was developed by the Kikkoman Co. and found in the Garden Island (Kauai) newspaper.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 3 (3 ounce) packages  oriental-flavor instant ramen noodles
• 3  teaspoons  vegetable oil, divided
• 2  ounces fresh snow peas, trimmed & cut diagonally into 1/2 inch pieces
• 1  small carrot, peeled & 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 ounce) can crushed pineapple
• 1⁄4 cup  teriyaki marinade or 1⁄4 cup  teriyaki sauce
• 4  teaspoons rice vinegar
• 1 1⁄2 teaspoons  oriental sesame oil
• 3⁄4 teaspoon garlic powder

Directions

1. Break noodle blocks into quarters; discard soup packets (or save for stock).
2. Cook noodles in 2 quarts boiling water for 3 minutes, stirring occasionally; drain.
3. Rinse with cold water; drain thoroughly.
4. Place noodles in a large bowl; toss with 1 teaspoon vegetable oil.
5. Place snow peas in bowl, bring 1 cup water to boil, pour over snow peas and let stand for 30 seconds.
6. Drain, cool under cold water and drain thoroughly.
7. Add snow peas, carrot, cucumber, and bell pepper to noodles.
8. Cover and refrigerate.
9. Reserve 2 tablespoons juice from crushed pineapple, drain thoroughly.
10. Combine reserved juice, teriyaki, vinegar, sesame oil, garlic powder, and remaining 2 teaspoons oil.
11. Pour dressing over noodle mixture, along with drained pineapple.
12. Mix well to coat all ingredients well and chill.