I love Ramen noodles; cooked, but served without the soup water. For years I have simply cooked the ramen, drained the water and then added the seasoning packet. My husband thinks I’m crazy – he thinks the packaged food is meant for soup – but I prefer just the noodles and seasonings.

 

Yesterday I found a nicely done “ramen” based recipe from Kikkoman:

Waikiki Ramen Salad

3 packages (3 oz. each) dry ramen noodle soup

3 tsp. vegetable oil, divided

2 ounces fresh snow peas, trimmed & cut diagonally into ½” pieces

1 small carrot, peeled and shredded

½ C medium cucumber, halved, seeded & cut crosswise into thin slices

½ small red bell pepper, cut into short, thin strips

1 can (8 oz.) crushed pineapple

¼ C Kikkoman Teriyaki Marinade & Sauce

4 tsp. rice vinegar

1½ tsp. Oriental sesame oil

¾ tsp. garlic powder

 

Break noodle blocks into quarters; discard soup packets (or save for stock). Cook noodles in two quarts boiling water for three minutes, stirring occasionally; drain. Rinse with cold water; drain thoroughly. Place noodles in large bowl; toss with one teaspoon vegetable oil. Pour one cup boiling water over snow peas in bowl; let stand thirty seconds. Drain; cool under cold water and drain thoroughly. Add snow peas, carrot, cucumber and bell pepper to noodles. Cover and refrigerate until chilled.

 

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

For other interesting ramen-based dishes, try the short page of recipes at Nissin Foods.