CRUNCHY NOODLE SALAD

By ozzie

Ingredients

• 1/2 pound thin spaghetti
• 1 pound sugar snap peas
• 1 cup vegetable oil
• 1/4 cup rice vinegar
• 1/3 cup soy sauce
• 3 tablespoons dark sesame oil
• 1 tablespoon honey
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 2 tablespoons sesame seed , toasted
• 1/2 cup smooth peanut butter
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 red bell pepper, thinly sliced
• 4 scallions, sliced diagonally
• 1 tablespoon sesame seeds, toasted
• 3 tablespoons fresh parsley, chopped

Details

Servings 6

Preparation

Step 1

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook 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 a boil and cook for 3 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.

3. For the dressing, whisk together the vegetable oil, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, 1 tablespoon sesame seeds, peanut butter, salt to taste and the pepper. In a medium bowl.

4. Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the scallions and the parsley and mix again.