Crunchy Noodle Salad
Becky surmeier
This is from Barefoot Contessa and is great for parties.
ingredients
- 1/2 lb. thin spaghetti
- 1 lb. sugar snap peas
- 1 c. vegetable oil
- 1/4 c. rice vinegar
- 1/3 c. soy sauce
- 3 T. dark sesame oil
- 1 T. honey
- 2 garlic cloves, minced
- 1 t. grated fresh ginger
- 2 T. sesame seeds, toasted
- 1/2 c. smooth peanut butter
- 1 t. salt
- 1 t. pepper
- 2 red bell peppers, cored and seeded, and thinly sliced
- 4 scallions (with grn. parts), sliced diagonally
- 1 T.sesame seeds, toasted
- 3 T. parsley, chopped
directions
- 1
Cook spaghetti according to package directions. Drain and set aside.
- 2
Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to boild and cook 3 minutes. Lift the sugar snap peas from water with a slotted spoon and immerse them in bowl of ice water. Drain.
- 3
For the dressing, whisk together the vegie oil, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, 1 T. sesame seeds, peanut butter, salt to taste, and pepper and a medium bowl.
- 4
Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the mixture. Add the scallions and the parsley and mix again.
Source: Barefoot Contessa
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