CRUNCHY NOODLE SALAD

 

  • Cooking Time: 25
  • Servings: 6
  • Preparation Time: 10

Ingredients

  • Kosher salt
  • 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 grated fresh ginger
  • 2 tablespoons white sesame seeds, toasted
  • 1/2 cup smooth peanut butter
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 red bell peppers, cored and seeded, and thinly sliced
  • 4 scallions (with and green parts), sliced diagonally
  • 1 tablespoon white sesame seeds, toasted
  • 3 tablespoons chopped fresh parsley leaves

Directions

  • 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 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 vinegar, soy sauce, sesame oil, honey, garlic, ginger, 1 tablespoon sesame seeds, peanut butter, salt, to taste, and the pepper, 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 scallions and the parsley and mix again.
  • Difficulty: Easy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Yield: 6 servings

Notes

Recipe Credit: The Barefoot Contessa

Ina Garten

Categories: Pasta  Pasta  Salad  Side Dish  Stove  Vegetable 

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