Crunchy Noodle Salad
DEBBIE
ingredients
- Kosher salt
- 1/2 pound thin spaghetti
- 1 pound sugar snap peas
- 1 cup vegetable oil
- 1/4 cup rice wine vinegar
- 1/3 cup soy sauce
- 3 Tablespoons dark sesame oil
- 1 Tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon grate fresh ginger
- 3 tablespoons toasted white sesame seeds, divided
- 1/2 cup smooth peanut butter
- 2 red bell pepper, cored and seeded and thinly sliced
- 4 scallions, white and green parts, sliced diagonally
- 3 tablespoon chopped fresh parsley
directions
- 1
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside. Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil and and cook for 3-5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
- 2
For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
- 3
Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and parsley and toss together.
Source: DEBBIE
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