Crunchy Noodle Salad

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
6 servings
Level:
Easy

Ingredients
  • Kosher salt
  • 1 pound thin spaghetti
  • 1 pound sugar snap peas
  • 1 cup vegetable oil
  • 1/4 cup rice wine vinegar
  • 1/3 cup soy sauce
  • 3 tablespoons dark sesame oil
  • 1 tablespoon honey
  • 2 garlic cloves, minced
  • 1 teaspoon grated fresh ginger
  • 3 tablespoons toasted white sesame seeds, divided
  • 1/2 cup smooth peanut butter
  • 2 red bell peppers, cored and seeded, and thinly sliced
  • 4 scallions (with and green parts), sliced diagonally
  • 3 tablespoons chopped fresh parsley leaves
Directions
Watch how to make this recipe.
  • 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 to 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 the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter 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 remaining 1 tablespoon of sesame seeds and the parsley and toss together.


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4.1 366
I meant to read the reviews before I made this, as yes, could definitely cut back on the vegetable oil, or else make more spaghetti.  Will adjust next time I make this, as it is a good salad. item not reviewed by moderator and published
Delish! My 4 year old loved it! item not reviewed by moderator and published
<span>Very good but I didn't even bother adding the vegetable oil after reading the reviews and it didn't need it in my opinion. Other than that everything was the same and it was yummy, I would make these noodles again.</span><br /><br /> item not reviewed by moderator and published
If you add the cup of oil indicated to the sauce, it will make this inedible. I didn't add oil aside from the sesame oil and it was perfect. I'd cut the vinegar to 2 tbsp, and it'd be excellent. Very good though. I enjoyed this with grilled chicken! item not reviewed by moderator and published
Too much oil that's all I want to say item not reviewed by moderator and published
I would use cilantro instead of parsley item not reviewed by moderator and published
<span>Gave it 2 stars only b-cuz my husband said " it was okay " , this is NOT a "keeper" recipe ... Try it for yourself if you already have the ingredients on hand...but do not waste your money buying  ingredients just to make this .......</span><br /> item not reviewed by moderator and published
I think cilantro is a better choice for this dish as well.  However, Ina hates the flavor of cilantro, so it's tough to find her using it in her recipes.  I however LOVE it!  Wonder if it's an allergy thing?  So many people either love it or have a strong aversion to it. item not reviewed by moderator and published
This is a great recipe. I am just getting into Asian food and is a great addition to any meal. I halved the oil and added toasted slivered almonds-otherwise, I left the recipe alone. Ina is seldom wrong.. Thanks Ina-you are my go to gal. Mary G. Manchester Mo<br /> item not reviewed by moderator and published
I don't like it when others do this, but I'm going to list my tweaks for this recipe, since I can't find a way to add notes.  I thought it was really good with fresh angel hair pasta, added bean sprouts, substituted cilantro for the parsley, and added grilled pork tenderloin that had been marinated in similar favors.  I cut the oil by a lot, used brown sugar instead of honey, and thought--for the first time in my life--that the amount of sesame oil should have been cut.  Keeps well, and great for leftover odds and ends. item not reviewed by moderator and published
I used 1/2 cup oil and substituted almond butter for the peanut butter. May add a bit more honey next time. I added broccoli slaw mix and one julienned red pepper with the sugar snap peas. Delicious!  item not reviewed by moderator and published
Cilantro smells like Stink bugs and I hate it! item not reviewed by moderator and published
I could eat this everyday. The sauce is so delicious. I added some snap peas and used Cilantro instead of parsley which does not go with the asian style. We ate it happily for days. It works well with whole wheat linguine, I tried it with Soba noodles but they stuck together in a gluey ball so it was hard to stir up and serve. A real keeper. item not reviewed by moderator and published
Loved this recipe!  AND, I agree with Ina about cilantro - it's not insulting not to like an ingredient.  I'm one of many more people who do not like cilantro! item not reviewed by moderator and published
The best thing about this recipe is its flexibility.  You can add shredded carrots (or use them as a substitute for the peppers).  I added cucumber slices.  I used a seedless cucumber, removed what few seeds there were, and cut slices.  I also added some chopped peanuts.  I agree that cilantro is a much better herb than parsley.   item not reviewed by moderator and published
I always felt cilantro smelled like mildew, was relieved to find out it was a genetic thing and not my imagination! Ina would NEVER insult other cultures Marhjac - you're the one without any class. item not reviewed by moderator and published
Everything except peanut butter and cilantro instead of parsley item not reviewed by moderator and published
This sounds disgusting - I wouldn't spend the money to try it.  C'mon Ina item not reviewed by moderator and published
marjac:<div>I just read that some people because of some genetic makeup do think cilantro smells like dish soap.  One comment should not make someone dislike another person.  Check this fact out.  You may be "eating" your words.</div> item not reviewed by moderator and published
Is good except for the ridiculous parsley.  Cilantro is the taste to go with this.  But Ina does not like cilantro, said, on air it smells like dish soap, thus insulting several cultures.  Never liked her since then.  A low class comment.   item not reviewed by moderator and published
yum! this recipe has a great flavor! I didn't change a thing and it turned out great!<br /> item not reviewed by moderator and published
This recipe is always a bit bit with a crowd. We add shredded carrots and reduce the amount of oil. Everyone asks for the recipe. item not reviewed by moderator and published
I really liked the flavors of the salad and crunch from the sugar snap peas. I served it room temp the first time, but ate it twice cold after that and it was still really good. <div><br /></div><div>I made the following adjustments:</div><div>-Used 1/2 cup oil</div><div>-Used Cilantro instead of parsley</div><div>-Used some shredded carrot instead of peppers (I don't like raw peppers)</div><div>-Added a serrano to the dressing.  It gave it slight heat, but it wasn't overly spicy.</div><div><br /></div><div>I found the amount of dressing to be just right for 1lb of pasta. Those that used 1/4 c oil I would think the dressing would be way too thick.  I think I would add more soy/rice vinegar or water if you want to use that little oil.  </div><div><br /></div><div>I didn't try it, but I think lime juice might be a nice addition too. </div><div><br /></div><div>Too make in advance, rinse the pasta with cold water and store in fridge with everything else but the dressing.  Put the dressing on before serving. Like I said though, even a couple days later the leftovers with the dressing were still good. It was just a little clumpy.  Adding a tablespoon of hot water helped. </div> item not reviewed by moderator and published
I made this the first time last Spring.  I am now making it and bringing it to a lot of family events.  I don't put in the sauce until I get to the party, or if we eat it at home, we put the sauce on each serving as recommended and it stands up very well.  Now this has become one of our favorites!<br /> item not reviewed by moderator and published
This is a fabulous Asian noodle salad.  We substituted matchstick carrots and sliced celery for the sugar snap peas (hard to find) and the bell pepper (don't like).  I did saute the celery and carrots for a few minutes in a little canola oil until crisp tender.  Took the advice of others and cut the oil in half and we didn't miss it.  This is replacing our Sesame Noodle Salad recipe we've had for a couple years now because it's tastier and the whole family loved this one.  Thank you Ina.<br /> item not reviewed by moderator and published
Super easy to make and absolutely delicious! I did not have rice wine vinegar, had regular vinegar so added just a dash of that. Did not have sesame seed oil so did not use that. Added a little more garlic and ginger than mentioned. Had crunchy peanut butter so smoothened it in my mixer. Was still perfect. I trust Ina's recipes blindly, they are always a hit. Have tried others' recipes and sometimes they are good sometimes they are not. Ina's- ALWAYS perfect. item not reviewed by moderator and published
I made this recipe for the monthly church potluck yesterday. It was a great success. The only alterations I made were to add matchstick cut carrots for some extra color and flavor, used cilantro instead of parsley (not Ina's favorite, I know), and took the advice of other reviewers and used way less vegetable oil. I started out with about 1/4 cup and added a little at a time until I got the desired consistency for the dressing. This would be great with added chicken or beef. I plan on serving left overs with some charcoal grilled teriyaki flank steak I made this weekend (my own teriyaki sauce) and I think I'll add a bit of cayenne pepper or red pepper flakes to the salad for an extra kick. I will make this again and am sharing the recipe. item not reviewed by moderator and published
Good recipe but considering there are nearly 2,000 calories in a cup of vegetable oil, I just couldn't bring myself to add that much of it. So I used 1/4 cup of oil, and the same proportions of everything else, and I didn't miss the oil at all. Like most of Ina's recipes, it's a keeper. I made it with small broccoli florets instead of snap peas. item not reviewed by moderator and published
Not terrible but not excellent either. Missing something. I am puzzled by all the raves for this recipe. It is gorgeous with the green and red and white, but the dressing is too bland - there is just some bit of "punch" missing. It gave me the same feeling as when I taste something that doesn't have enough salt - but of course salt isn't the missing ingredient here since the soy sauce and many of the other ingredients are loaded with salt. I followed the recipe to the letter item not reviewed by moderator and published
Ina never steers me wrong!! However, I have found over time that she's quite heavy-handed with oil. For this recipe, I added an entire 14 oz. package of shredded coleslaw mix, doubled the sauce except kept the oil and peanut butter the same. Four people asked me for the recipe! item not reviewed by moderator and published
Fantastic! For color and a little more crunch I added some carrots cut on the spiralizer. This had great flavor, but I only used about half the dressing. That was a little disappointing because I used grapeseed oil to replace the vegetable oil and it isn't cheap. Ended up tossing away the extra dressing. item not reviewed by moderator and published
WOW! This is fantastic. I love the smoothness of the sauce. I never change the recipe the first time, but a lot of reviews stated that they only used 1/4 cup of the veg oil, so that's what I did. At first I was worried that the sauce would be too thick and the left overs would be too dry. But it wasn't and there were no left overs. Thanks again Ina, and thanks for the great reviews, very helpful. But surprised by the 4 star ratings, this is a 10 in my house item not reviewed by moderator and published
A-MMMM-azing! Could not stop eating this. I removed snap peas and didn't notice. Will make again. item not reviewed by moderator and published
Yummy, Yummy and Yummy...I couldn't stop eating it and wanted more every time I cleaned my plate. .I made this for dinner today and it was a big hit. It's bursting full of wonderful flavors. My husband loved it. This is a keeper and I will make it again. Thanks Ina for sharing. Alexandra G. item not reviewed by moderator and published
This is one of those "make you feel good" recipes. I like making this for a anytime meal or snack. I use crunchy peanut butter because I like the add crunch in the nuts. item not reviewed by moderator and published
Have I reviewed this favorite before? I should as It is my go-too recipe in the spring. However tonight I am using it for a dinner with a guest who does not eat meat. I often add either sauted shrimp or salmon. The shrimp and salmon do not hold up in the dressing though so top just before serving. Also I use much less oil and add peanut butter to taste. Does Ina hate it when we change her recipes? Yikes - hope not... item not reviewed by moderator and published
Super tasty! I add bean sprouts and cilantro. Fantastic! I have enjoyed this recipe many times. Enjoy! item not reviewed by moderator and published
I added a splash of lime and turned out fantastic. Thanks Ina! item not reviewed by moderator and published
With a few changes it is delicious. Used only 1/4 cup of vegetable oil. Sauteed one Asian eggplant with red hot chile pepper with a tablespoon of oil. Will definitely be making again adding different veggies to make it more substantial. item not reviewed by moderator and published
I had this a few time and it was the best salad i had, one of the reviews said that 4 teaspoons of salt was a lot where do they see 4 teaspoons of salt in the recipe. i have tried a few of Ina's recipe and they all came out FANTASTIC, especially the chocolate cake. Ina dont listen to any of the negative reviews they dont know what they are talking about. I saw you in person at a book signing and i think you are great hopefully one day i can meet you and Jeffry in person. item not reviewed by moderator and published
best noodle salad recipe out there, every time i make them its a hit! everyone loves it. reduce the oil in half is a must, otherwise it is just too greasy. item not reviewed by moderator and published
This was very tasty and the perfect compliment to our seared ahi. I did not find it overly greasy, but we used the natural peanut butter (we drain off the oil so maybe that is why. Probably not the healthiest, but we had small enough portions. We cut the recipe in half which yielded four servings. We also used whole wheat pasta - so hopefully that helped a little. Regardless, it was well worth it! My husband wants to try it next time with sriracha, but I said why mess with perfection?! item not reviewed by moderator and published
This is a good dish, worth trying. But while I was eating it, I was wondering how many calories I am consuming and that I need to go running afterwards to burn them off. Do not add 1 cup of vegetable oil, make sure you add less than that, like other readers suggested. I think they add so much oil because of the peanut butter in it, to keep the sauce thin. My sauce was thicker since I added only 2 1/2 tablespoons vegetable oil (next time I will add three. So my pasta was kind of sticky but not bad sticky, I still enjoyed it. I loved the peanut butter in it (the 25% reduced fat one, but if I make it again I would like to try it with a bit less peanut butter as well, to have the sauce a little more runny and for less calories. Overall a good recipe. Now off I go to the trail.... item not reviewed by moderator and published
The flavor was wonderful, but I became so nauseous after eating it. I'm pretty sure it was due to entirely way too much vegetable oil. If I make this again, I will definatly cut the oil in half or less. item not reviewed by moderator and published
This is so delicious! I just finished making this for a pot luck tomorrow and I know it will taste even better after it chills in the fridge overnight. I didn't change a thing except omit the parsley - I don't really think it fits in this recipe. item not reviewed by moderator and published
Absolutely delicious, I cut the recipe in half and used combination of snow pea pods and sugar snap peas. Will definitely add to menus. item not reviewed by moderator and published
Very awesome! Will definitely make again!!! item not reviewed by moderator and published
Everybody loves this, when I make it! I've taken it to a few potlucks, and I make it for us at home. I have found that, by rinsing the spaghetti well in cold water after cooking it, I can use much less oil in the dressing, and the salad still tastes great! Even better, I think. I use no more than 1/4 cup oil, and I suspect I could bring that down to two or three tablespoons. As with all recipes, the quality of the ingredients makes a difference. Fresh, plump sugar snap peas and either home-grown red bell peppers or those baby bell peppers. Most of the supermarket large red bell peppers I've found have little flavor. I, too, use cilantro in place of parsley. I like cilantro, and the flavor of it goes well with the Asian flavors of this salad. Also, I find that breaking the spaghetti in half before boiling it makes the salad easier to serve. This recipe should be tagged "vegan", so that people looking for vegan recipes can easily find it. item not reviewed by moderator and published
Tasted great, and easy to prepare, just lots of little ingredients, but well worth it. Perfect for a warm day. item not reviewed by moderator and published
Very good flavor but too much oil. Next time I make it I will eliminate the vegetable oil. item not reviewed by moderator and published
Made this last night and thought it was great! I added a bit of Sriracha sauce for spiciness. When I make it again, I will reduce the amount of oil (probably by 1/4 cup as suggested by other reviewers, and add cilantro! item not reviewed by moderator and published
This is out of this world delicious. I cut back on the oil and used canola oil instead of vegetable. I also added sliced water chestnuts, shredded carrots, a little bit of red cabbage and edamame because I love that extra crunch. Definitely a winner if you like a peanuty sauce! item not reviewed by moderator and published
Never made the recipe before the official revision to 1 lb. pasta. Having said that, in a word, this is AWESOME! Thanks for yet another terrific recipe, Ms. Barefoot! item not reviewed by moderator and published
Awesome Noodle Salad. It was a hit in our house hold. But the recipe makes a lot of sauce, so I forze most of it for next time. item not reviewed by moderator and published
This is super yummy! The only thing I change is using only 1/4 cup of oil. There is no need for more than that. REALLY GOOD! item not reviewed by moderator and published
To use an Ina-ism, this recipe is "fabulous!" item not reviewed by moderator and published
Loved it!! Sauce was delicious and the peanut butter added great flavor. Loved the crunchy veggies. I served it warm. everyone loved it. It's a keeper Ina. item not reviewed by moderator and published
Update: Our culinary team has changed the amount of pasta to 1 pound to balance out the recipe. Admin Customer Service item not reviewed by moderator and published
I add less oil.. so yummy item not reviewed by moderator and published
I agree with what one of the previous reviews said -- the proportions here seem off, as this recipe as written makes enough sauce for twice as much pasta. That said, the sauce is delicious, and the problem can be easily solved by either halving the recipe or by making a full pound of pasta. I would also suggest cilantro rather than parsley, and if you're a fan of spicy food, try adding a teaspoon or so of crushed red pepper, or drizzling some sriracha into the sauce. item not reviewed by moderator and published
In theory, good flavors, but off on the measurements. I think there was a typo in this recipe, as ONE cup of oil is insane. If you make it as listed, use 1/4 c. oil, trust me. Jazz it up by adding julienned carrots and zucchini, fresh peas, whatever you have on hand. Also agree with other reviewers--parsley should be omitted. If you don't like cilantro, don't use anything else besides the green onions. Can also use linguini, fresh chinese lo mein noodles (my preference. But use the sauce as your base - it's foolproof if you cut down the oil. item not reviewed by moderator and published
Awesome! i &lt;3 this recipe item not reviewed by moderator and published
I used two heaping tablespoons of honey but other than that I stayed true to the sauce. The sauce is more than enough and you won't need to use all of it. My spaghetti drowned in the sauce and I had to drain some of it out. I don't like red peppers or scallions, so I just used the snap peas. I also added chicken strips and it was quite good. item not reviewed by moderator and published
Very tasty. Not sure if original recipe included a full pound of pasta but I cut the dressing in half and had more than enough. I added a pinch of crushed red pepper. item not reviewed by moderator and published
Rich, tangy a keeper! I did not realize how wonderful it actually would be till I tasted it. I cut the oil in half and used canola and cut the peanut butter in half as well and its perfect. I will be sure to take this to a picnic or bbq this summer! Thanks Ina! item not reviewed by moderator and published
I loved this recipe. I did not know that the taste I loved in some purchased meals was sesame oil and I am so pleased to know and to be able to use it. I thought the balance of flavors was excellent and the crunch of the peas and peppers was perfect. I might add some leftover chicken next time! I often cook for just myself so I bought enough ingredients for the entire recipe and divided for each night and mixed the sauce and stored in a separate bowl. Each night I just boiled the pasta, blanched the peas and assembled. Crunchy and delicious. This will be a good one to take to the pool in the evening with a book. item not reviewed by moderator and published
I think the mistake here was: In the episode I noticed she used the entire 1lb box of pasta. Which explains the "oiliness" of the sauce when using the 8oz as suggested. I ended up using the whole box of pasta for a get-together and didn't have any oily issues. I will however cut the peanut butter down. It was way too peanut-y. item not reviewed by moderator and published
I thought it was ho-hum, and definitely a little oily. Also, I blanched the snap peas for the minimum suggested 3 minutes and they completely lost all crunch. There was little crunch in the "crunchy noodle salad". item not reviewed by moderator and published
I agree with every comment about too much oil. It's almost as if Ina may have made a mistake about the measurement when posting the recipe, I even cut back by 1/4 cup but I agree that 1/2 the oil is probably plenty. I will make it again; however, I'll change the amount of oil and add a bit more vinegar - it could have used a bit more kick in the taste department. All the ingredients together were a wonderful combination though! item not reviewed by moderator and published
Brought this to a friend's home and it was a total hit! Made a few changes: 1. used roughly half the oil. You can always add more later if it's not oily enough 2. Used broccoli instead of snap peas and added in some frozen peas. Blanched them both. YUM!!! item not reviewed by moderator and published
Great recipe. Perfect as a side dish, vegetarian meal or with the addition of chicken or beef: item not reviewed by moderator and published
We didn't mind the tase so much as we did the texture. I think the peanut butter made it gritty. Peanut is definitely the dominating factor. item not reviewed by moderator and published
Yummy Yummy that is good in my tummy. I made a few adjustments - definatly did half of the veggie oil may even go lower next time, added alfalfa sprouts and water chestnuts for crunch,I didn't have seseame seeds but had sunflower seeds, for a little kick cayenne pepper. I made homemade dinner rolls and family loved it. A keeper.... item not reviewed by moderator and published
In a word, delicious! item not reviewed by moderator and published
I read all the reviews and made some adjustments accordingly, and the dish turned out very well. Changes were that I cut the oil down to 3/4 cup, used crunchy peanut butter because that is what I have, roasted edamame beans because again that I what I have on hand (frozen beans, raw carrot matchsticks for crunch and cilantro because we like it. I also added siracha sauce for heat. I served the one recipe over 1 lb of whole wheat pasta noodles. My son thought we still could have cut down the sauce because it was a little more "gooey" than he liked but he enjoyed the flavor. I think next time, I will cut down further on the wet ingredients, especially the oil and the peanut butter but keep the same amounts of vegetables. If you have it on hand, the crunchy peanut butter added more texture to the dish with the raw vegetables. item not reviewed by moderator and published
This was very good. I made everything the night before, including the noodles (I used angel hair. I cut the oil down to half a cup. Just before dinner, I mixed it all together. I think making it all the night before really helps because the noodles were not oily at all. I guess the sauce had time to set in the fridge. I added shredded carrots which gave that extra crunch. If you like peanut sauce bases, you will love this. Oh yeah and HAVE to put cilantro in it! item not reviewed by moderator and published
I love this recipe. It has a lot of ingedients but is well worth it. item not reviewed by moderator and published
Love it - it is my go-to recipe for parties. HOWEVER, do follow reviews and half the oil and pb. you don't need it. If you are in a rush, a SUPER quick shortcut for a similar taste is to substitute a sesame or ginger teriaki marinade for the soy, ginger, garlic, honey, vinegar and sesame ingredients, and combine with half the peanut butter and 1/3 of the oil and use shelled edamame in place of the pea pods so you do not have to precook them. It is just as tasty! item not reviewed by moderator and published
I love the flavor! item not reviewed by moderator and published
Lovely flavour, but too oily. Will use only one third cup of (canola oil and half the amount of peanut butter next time. item not reviewed by moderator and published
Enjoyed this recipe. I jacked up the nutritional content as suggested by some other reviewers by adding al dente broccoli and raw shredded carrots. I also added cilantro which we here in Texas love. (Saw an episode of Ina's once where she said she didn't like cilantro. I also upped the heat by adding a few drops of sriracha hot chili sauce. Also added some grilled chicken for a complete meal in a bowl item not reviewed by moderator and published
I made this dish for dinner tonight and it was a total success! I followed some of the reviewers advice and used only half of the vegetable oil and used cilantro instead of parsley. I used about 1/3 of the sauce mixture to marinate chicken tenderloins cut in 1" pieces, stir-fried it and added it to the pasta as well. That made this dish a complete family dinner!! item not reviewed by moderator and published
This is one of my go to recipes when I need a cold "main course" salad for a luncheon or potluck. It's also an at home favorite with grilled chicken or pork tenderloin. I do use half the oil and toss in some red pepper flakes. I usually add a few more vegies like asparagus or broccoli or even some red cabbage. A winning recipe! item not reviewed by moderator and published
This recipe rocks. Okay, so less peanut butter, maybe half of the amount called for. Other than that, it's awesome and will be my new pasta salad when an asian theme is needed. This dressing is delicious and quick. item not reviewed by moderator and published
This recipe was great with a few substitutions for a more healthy version. I used canola oil instead of vegie oil, multi-grain spaghetti, low sodium soy sauce and only 1/4 cup, and no salt almond butter with half a packet of Truvia for sweetness. Cilantro was used in place of parsley. The flavors were great. I had made this recipe before with peanut butter, and the almond butter is better because it did not overwhelm the other flavors. Enjoy! item not reviewed by moderator and published
I've made this dressing twice for Ina's Chinese Chicken salad and absolutely love it. (roasted chicken instead of noodles and asparagus instead of sugar snap peas I use low sodium soy sauce and less salt than the recipe calls for. The flavor is so wonderful. I am looking forward to trying this sauce on the noodles. item not reviewed by moderator and published
I haven't tried the recipe yet but read most of the reviews. I'm Asian and this recipe is pretty authentic. You could tweak with Asian ingredients (noodles and cilantro but you must remember some of the other ingredients are not within your control (some peanut butter are saltier than others, more oily than others, etc.. You must taste and adjust your flavoring as you go. I would suggest that you make the noodles the night before and add sauce (but not veggies yet. Next day about an hour before serving, add the veggies and more sauce if needed and bring to room temp. If the noodles are too sticky, you could add a few Tbsp. of chicken broth to enhance the flavor. Other things you could substitute are asparagus for the snap peas, yellow/orange peppers for the red peppers, or add red pepper flakes or hot chili paste. One final suggestion is to microwave the peanut butter first and then whisk in the remaining ingredients to ensure a smoother texture. item not reviewed by moderator and published
Really good. This is the asian noodle salad recipe I have been looking for. Great flavors. The dressing is the perfect consistency to coat all of the ingredients. The ony changes I made were to add chopped roasted peanuts and substitute mini sweet peppers of various colours cut in thin rings. Oh...and I added cilantro in place of the parsley. I think cilantro is a much nicer compliment to the asian flavours. I think I recall Ina saying that she doesn't care for cilantro on one of her shows, so that is probably why it isn't used in this recipe. Next time I make this (and there will be a next time I will add more ginger and some sriracha sauce or jalapenos to account for personal preferences. Overall, really good. item not reviewed by moderator and published
This salad was just okay I have made versions of the same salad which were much better. Peanut butter is the predominant flavour here and not much else. For Ina this was a disappointment. item not reviewed by moderator and published
This is pretty good, with some adjustments. I used half the oil after I read the reviews. I also used 2 tablespoons sesame oil instead of 3. I also added some red pepper flakes for a little heat. I did have half of the dressing left after making the instructed 1/2 pound of pasta. item not reviewed by moderator and published
It was good, but you really have to LOVE peanut butter to love this dish. It's literally like eating spaghetti with peanut butter. item not reviewed by moderator and published
Great recipe and I loved the flavor. I used low-salt soy sauce and ended up adding salt. Also the amoutn of dressing can be drastically reduced. I doubled the pasta and vegetables, kept the dressing the same and still only used about half the dressing. Otherwise a great recipe for summer picnics, etc. item not reviewed by moderator and published
The sauce combined with the thin spaghetti was amazing - perfect in every way! I made the dish exactly as specified except I left off the sesame seeds and used ginger powder instead of fresh ginger. If you like peanut butter, you will love this dish! item not reviewed by moderator and published
Great recipe. Classic Thai flavors &amp; textures. Was parsley a misprint :: it's best with cilantro! item not reviewed by moderator and published
Excellent recipe Ina! I made it into a meal and sautéed pork &amp; shrimp with some cabbage! item not reviewed by moderator and published
I love this dish and so does EVERYONE who tasts it. I make it often and it has become one of our families favourite dishes. My kids beg me to make it and then fight about who is going to eat the leftovers!!!!! I only use 1/4 cup oil and I add sliced pork fillet marinated in soya sauce and sherry, which I stir fry and add to the dish - absolutely YUMMY! item not reviewed by moderator and published
I really liked this dish, although I did my own little spin on it...since I was serving it as a main dish and wanted to keep it vegetarian, I decided to add some extra firm, marinated tofu. I sauteed it lightly with the red bell pepper strips and added some oyster mushrooms. I did blanch and shock the snap peas according to the recipe and tossed everything together with the pasta. I also added cilantro instead of the parsley. I must say that the dressing makes this dish! Very tasty! Will definitely make it again... item not reviewed by moderator and published
This recipe was perfect until Ins put parsley in it??? You kiddin me? You keep saying Asian and then you choose parsley over CILANTRO??? item not reviewed by moderator and published
Tasty! And what an assortment of reviews! There were 268 reviews about this recipe as I type this! And most are classic examples of reviewing a recipe after making 100 changes to it! LOL! I always find that hilarious! Ina, I enjoyed this just as is and I watched the segment of FN just today and still don't see you adding any tomato to it! LOL! (again). I didn't find it oily at all! Best tip-add grilled chicken or shrimp unless you are pairing it with the salmon as is suggested on the TV Show! item not reviewed by moderator and published
This is my go-to recipe for pot lucks. Its pretty easy to make and has such wonderful flavors! I've made it a couple of times and it always impresses my friends! Yum! item not reviewed by moderator and published
I used to be in the HATE cilantro group.... but I kept trying it at our favorite local Mexican restaurant. Now I don't like salsa unless it has cilantro!! I have grown to LOVE it!! To each, his own. It's easy to use what you love &amp; make a recipe to your own tastes. Cannot wait to make this WITH cilantro! :) item not reviewed by moderator and published
What a ridiculous statement to imply that if someone doesn't like the flavour of something it is an insult to a particular culture.  item not reviewed by moderator and published
Your comment that Ina doesn't like cilantro and insults cultures is stupid. Just because someone  doesn't like an herb iit is not an insult to a culture.  item not reviewed by moderator and published
Not to mention... WHICH culture?  Many cultures use cilantro aka coriander. <br /> item not reviewed by moderator and published
Cilantro Haters, It’s Not Your Fault   http://www.nytimes.com/2010/04/14/dining/14curious.html <div>The dislike is genetic. </div><div><span>Culinary sophistication is no guarantee of immunity from cilantrophobia. In a television interview in 2002, Larry King asked Julia Child which foods she hated. She responded: “Cilantro and arugula I don’t like at all. They’re both green herbs, they have kind of a dead taste to me.”</span><br /></div> item not reviewed by moderator and published
Why are we all so sensitive now? If it smells like that to her so what.  On one hand we ask everyone to be "so politically correct". On the other hand we have turned vicious and intolerant of any one with a different opinion. She was talking about an herb, not a group of people.  Yeesh. item not reviewed by moderator and published
Yes, Ina does not like cilantro, said it smells like dish  soap, right on the air.  She insulted several cultures.  As a professional, best to say " I am not a fan of cilantro.."  BUT, you cannot sub parsley for cilantro, ever.  Not the same INA!  <div><br /></div> item not reviewed by moderator and published
I used 1/2 c oil, but I think as a side, this makes 8 portions so 2000 calories isn't crazy divided 8 ways.   item not reviewed by moderator and published
Try adding a bit of cayenne pepper or red pepper flakes. It gives it just the right amount of zing. :) item not reviewed by moderator and published
use 1/2 the oil and peanut butter. its great! item not reviewed by moderator and published
Try cilantro in place of parsley.  If you like cilantro even a little, it works great in this dish!   item not reviewed by moderator and published
Thank you Heather. Lots of little changes in the reviews, but I liked yours best. Besides reducing the oil to 1/4 cup and using cilantro, I loved your suggestion of breaking the spaghetti in half. If really does make a difference. item not reviewed by moderator and published

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