Waikiki Noodle Salad

• 3 (3 ounce) packages oriental-flavor instant ramen noodles
• 3 teaspoons vegetable oil, divided
• 2 ounces fresh snow peas, trimmed & cut diagonally into 1/2 inch pieces
• 1 small carrot, peeled & shredded
• 12 medium cucumber, halved, seeded and cut crosswise into thin slices
• 12 small red bell pepper, cut into short thin strips
• 1 (8 ounce) can crushed pineapple
• 14 cup teriyaki marinade or 14 cup teriyaki sauce
• 4 teaspoons rice vinegar
• 1 12 teaspoons oriental sesame oil
• 34 teaspoon garlic powder

1. Break noodle blocks into quarters; discard soup packets (or save for stock).
2. Cook noodles in 2 quarts boiling water for 3 minutes, stirring occasionally; drain.
3. Rinse with cold water; drain thoroughly.
4. Place noodles in a large bowl; toss with 1 teaspoon vegetable oil.
5. Place snow peas in bowl, bring 1 cup water to boil, pour over snow peas and let stand for 30 seconds.
6. Drain, cool under cold water and drain thoroughly.
7. Add snow peas, carrot, cucumber, and bell pepper to noodles.
8. Cover and refrigerate.
9. Reserve 2 tablespoons juice from crushed pineapple, drain thoroughly.
10. Combine reserved juice, teriyaki, vinegar, sesame oil, garlic powder, and remaining 2 teaspoons oil.
11. Pour dressing over noodle mixture, along with drained pineapple.
12. Mix well to coat all ingredients well and chill.

orientalflavor, vegetable oil, snow peas, carrot, cucumber, red bell pepper, pineapple, teriyaki marinade, rice vinegar, sesame oil, garlic

Taken from www.food.com/recipe/waikiki-noodle-salad-74280 (may not work)