Spicy Ramen Noodle Salad
- 3 pkg. (3 oz. each) dry ramen noodle soup
- 1 tsp. vegetable oil
- Boiling water
- 2 oz. snow peas, trimmed and cut into julienne strips
- 1 small carrot, peeled and shredded
- 3 Tbs. minced green onions and tops
- Peanut Dressing (recipe follows)
Bring 2 qt. water to boil in large saucepan. Break noodle blocks into fourths; discard soup pkg. (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.
Gradually blend 2 Tbs. Kikkoman Soy Sauce into 2 Tbs. creamy peanut butter in small bowl. Stir in 2 Tbs. distilled white vinegar, 4 tsp. vegetable oil, 1 Tbsp. sugar, 1 tsp. minced fresh ginger root and 1/8 to 1/4 tsp. ground red pepper (cayenne) until well blended.
Yield: 4 to 6 servings.