CRUNCHY NOODLE SALAD {barefoot contessa}

By grinder

Ingredients

• Kosher salt
• 1/2 lb.thin spaghetti
• 1 lb. sugar snap peas
• 1 cup canola oil {7.5oz}
• 1/4 cup rice wine vinegar {2oz}
• 1/3 cup soy sauce {3oz}
• 3 tablespoons dark sesame oil
• 1 tablespoon honey {21g}
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 3 Tbsp. toasted white sesame seeds, divided
• 1/2 cup smooth peanut butter {5oz}
• 2 red bell peppers, core, seed, thinly sliced
• 4 scallions {white & green parts}sliced diagonally
• 3 tablespoons chopped fresh parsley leaves

Preparation

Step 1

Bring a large pot of salted water to a boil. Add 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 3-5 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; oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl. Combine spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour dressing over spaghetti mixture. Add remaining 1 teaspoon of sesame seeds and the parsley and toss together.