Waikiki Noodle Salad

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    medium cucumber, halved, seeded and cut crosswise into thin slices
  • 12
    small red bell pepper, cut into short thin strips
  • 1
    (8 ounce) can crushed pineapple
  • 14
    cup teriyaki marinade or 1/4 cup teriyaki sauce
  • 4
    teaspoons rice vinegar
  • 1 12
    teaspoons oriental sesame oil
  • 34
    teaspoon garlic powder
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DIRECTIONS

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