Crunchy Noodle Salad

By DigitalChef

Ingredients

• Peanut Dressing:
• 1/2 pound thin spaghetti
• 1 pound sugar snap peas
• 2 red bell peppers, cored and seeded, and thinly sliced
• 4 scallions (with and green parts), sliced diagonally
• 3 tablespoons fresh parsley leaves, chopped (do not use dried)
• 1/3 cup vegetable oil (do not use olive oil)
• 1/3 cup soy sauce
• 1/4 cup white wine vinegar
• 3 tablespoons dark sesame oil
• 1 tablespoon honey
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 4 tablespoons sesame seeds, toasted (divided)
• 4 tablespoons almond, slivered and toasted
• 1/2 cup smooth peanut butter

Preparation

Step 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. Cook for 3 to 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 to shock them. (This stops the cooking process and helps them maintain their beautiful green color.) Drain.

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.

Combine the spaghetti, sugar snap peas, peppers, and scallions in a large bowl. Pour the dressing over the spaghetti mixture.

Top with the remaining sesame seeds, almonds, and parsley; toss together.