Barefoot Contessa's Crunchy Noodle Salad

By cooksalot

Ingredients

• Kosher salt.
• 1/2 pound of thin spaghetti.
• 1 pound of sugar snap peas.
• 1 cup of vegetable oil.
• 1/4 cup of rice wine vinegar.
• 1/3 cup of soy sauce.
• 3 tbsps of dark sesame oil.
• 1 tbsp of honey.
• 2 cloves of minced garlic.
• 1 tsp of grated fresh ginger.
• 3 tbsps of toasted white sesame seeds, divided.
• 1/2 cup of smooth peanut butter.
• 2 cored, seeded and thinly sliced red bell peppers.
• 4 scallions sliced diagonally.
• 3 tbsps of chopped fresh parsley leaves.

Preparation

Step 1

Cook the spaghetti according to package instructions and drain.
Bring a large pot of salted water to boil and cook the sugar snap peas for 3 to 5 minutes. Remove the sugar snap peas to a bowl of ice water then drain.
In a medium bowl, mix together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger 2 tbsps of sesame seeds and peanut butter.
In a large bowl, mix together the spaghetti, sugar snap peas, peppers and scallions and top with the dressing you made.
Add and toss together 1 tbsp of sesame seeds and parsley.