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Crunchy Noodle Salad

By

decent. a little too peanut buttery for me, and could use a little kick from hot sauce!

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Ingredients

  • * Kosher salt
  • 1/2 * 1/2 pound thin spaghetti
  • 1 * 1 pound sugar snap peas
  • 1 * 1 cup vegetable oil
  • 1/4 * 1/4 cup rice wine vinegar
  • 1/3 * 1/3 cup soy sauce
  • 3 * 3 tablespoons dark sesame oil
  • 1 * 1 tablespoon honey
  • 2 * 2 garlic cloves, minced
  • 1 * 1 teaspoon grated fresh ginger
  • 3 * 3 tablespoons toasted white sesame seeds, divided
  • 1/2 * 1/2 cup smooth peanut butter
  • 2 * 2 red bell peppers, cored and seeded, and thinly sliced
  • 4 * 4 scallions (with and green parts), sliced diagonally
  • 3 * 3 tablespoons chopped fresh parsley leaves

Details

Servings 6

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, return to a boil, and 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. 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. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

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