Crunchy Noodle Salad

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.

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

Ingredients

No ingredients are listed for this recipe.