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    Spicy Ramen Noodle Salad

    2 quarts water
    3 packages (3 oz. each) dry ramen noodle soup
    1 teaspoon vegetable oil
    Boiling water
    2 ounces fresh snow peas, trimmed and julienned
    1 small carrot, peeled and shredded
    3 tablespoons minced green onions and tops
    Peanut Dressing*

    Bring 2 quarts water to boil in large saucepan. Break noodle blocks into quarters; discard soup packets (or save for stock). Cook noodles in boiling water 3 minutes, stirring occasionally; drain. Rinse with cold water; drain thoroughly. Place noodles in large bowl; toss with oil. Pour boiling water over snow peas in bowl; let stand 30 seconds. Drain; cool under cold water and drain thoroughly. Add snow peas, carrot and green onions to noodles. Cover and refrigerate until chilled. Meanwhile, prepare Peanut Dressing. Pour dressing over noodle mixture; toss to coat all ingredients well. Serve immediately.

    *Peanut Dressing: Gradually blend 2 Tbsp. Kikkoman Soy Sauce into 2 Tbsp. peanut butter in small bowl. Stir in 2 Tbsp. distilled white vinegar, 4 teaspoons vegetable oil, 1 Tbsp. sugar, 1 teaspoon minced fresh ginger root and 1/8 to 1/4 teaspoon ground red pepper (cayenne) until well blended.

    Makes 4 to 6 servings

    This recipe created by Kikkoman.

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