Spicy Ramen Noodle Salad
2 quarts water
3 packages (3 oz. each) dry ramen noodle soup
1 teaspoon vegetable oil
2 ounces fresh snow peas, trimmed and julienned
1 small carrot, peeled and shredded
3 tablespoons minced green onions and tops
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 courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Kikkoman.