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Waikiki Ramen Salad

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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


  1. 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.
  2. 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.
  3. Meanwhile, drain pineapple, reserving 2 Tbsp. juice. Combine reserved juice, teriyaki marinade & sauce, vinegar, sesame oil, garlic powder and remaining 2 teaspoons vegetable oil.
  4. Just before serving, pour dressing over noodle mixture; add pineapple and toss together to coat all ingredients well.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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