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

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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4.1 341
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 <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 & 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 & 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 loved the flavor & texture of this salad. I followed the other reviews and reduced the amount of veg oil. I used 1/2 cup and it turned out perfectly, with no other changes to the dressing. The only substitution I made was to use Whole Grain spaghetti. I paired the salad with baked haddock filets that used a lemon/soy vinegarette. Delicious! I think you could add shrimp, chicken or pork to this salad and turn it into a meal. Way to go, Ina! item not reviewed by moderator and published
This was a wonderful salad! My husband loved this also and he is stingy with his compliments! I only added about 1/3 c. of veg oil and in my opinion it was enough but followed everything else and was very very surprised at how good this tasted. I bought a frozen package of snap peas because my grocery didn't have fresh ones -steamed them and they worked great. Thanks Ina! item not reviewed by moderator and published
Little kids liked it.. but I did not. I didn't like how sweet it came out. Also too much oil in this recipe made my noodles very soggy.. maybe next time just add sauce as you go, if you use it all it comes very wet and soggy. item not reviewed by moderator and published
Next time I read the reviews, I should really take some of the suggestions. My daughter and I like the recipe (added some leftover cooked pork) but definitley too much dressing, which made it too oily. Will try again with 1/2 the oil. item not reviewed by moderator and published
Great recipie!! I took the advice of other reviewers and only added 3/4 cup veggie oil, otherwise I made it exactly the way it is written. It was very flavorful, slightly sweet. I think chopped peanuts would have been great (actually had chunky peanut butter and the little nuts were a good texture difference) I didn't add all of the dressing at once, so there was some extra, but as stated by others, can be used for other dishes or to rewarm if left-overs. I used rice noodles instead of spaghetti. I did not think it was too oily or overpowering. I think next time I will add cilantro as well, since it is used often in asain cooking, however the parsley was good too. This is definately a keeper!! item not reviewed by moderator and published
I loved this recipe. Very flavorful and delicious. I did read the prior reviews and I did 3/4 cup of veggie oil and even then i did not put ALL the dressing in the bowl. I loved it. item not reviewed by moderator and published
Way too much oil. The vegetables were coated with oil and slimy. I really enjoy Ina Garten and like other recipes of hers, this one just didn't do anything for me. item not reviewed by moderator and published
My family loved this salad. I used a Japanese thin wheat noddles instead and they were delicious. item not reviewed by moderator and published
My husband loves this salad. Everytime I make this it is a crowd pleaser. I never use all of the dressing unless I add more veggies and pasta. item not reviewed by moderator and published
Very tasty, was a real hit at a dinner party I threw at the weekend. Awesome many thanks. item not reviewed by moderator and published
So flavorful! I made recipe exactly as listed except instead of spaghetti, I used Thai Rice noodles and since I had edamame, I used that instead of the sugar snap peas. The sauce did make quite a bit so I added how much I wanted to the noodles and tomorrow, I will have left over sauce to make this dish again. Yes, it's that good that I can eat it 2 days in a row. My family agrees. item not reviewed by moderator and published
I didn't give this 5 stars because I modified the recipe according to the other reviews. Despite the changes, Ina's recipe is a good base to add your own flare. I used 2/3 less vegetable oil and only half the sesame oil. I also added a little sriracha chili paste and cilantro instead of the parsley. Instead of the spaghetti I used soba noodles. The dish really turned out to be a flavorful and tasty compliment to the main course I served. I would make this again. item not reviewed by moderator and published
Way too much veg oil and not enough all around flavor! So disappointed! item not reviewed by moderator and published
nasty, I didnt like the taste at all...I should have subed peanut oil istead of peanut butter yuck item not reviewed by moderator and published
My family loved this dish. I used a little over a pound of pasta and had plenty of sauce. Prepared the sauce early in the day then tossed with the pasta right before dinner. So Yummy! Thanks Ina. item not reviewed by moderator and published
My family is a super picky foodie family and we all loved it! item not reviewed by moderator and published
I too, have made this several times...it's sooo yummy!! I use one full pound of pasta (you can also use soba noodles, 1/2 cup extra virgin olive oil & 1/4 cup canola, two tblps of sesame oil (not 3! its too much, and a squeeze of lime or lemon juice...make the dressing day before if you can, so flavors can get a chance to get to know one another :- item not reviewed by moderator and published
I have made this several times and it is always a hit! I add 1.5 pounds of cooked shrimp and serve it as a main dish. I also used one red & yellow pepper, instead of two reds. item not reviewed by moderator and published
This is an excellent recipe. Very popular at potlucks. I use a full pound of pasta instead of 8 oz. There is plenty of dressing for this. Also, I use linguine instead of spaghetti. item not reviewed by moderator and published
you can substitute tahini, a sesame butter, for the peanut butter! item not reviewed by moderator and published
I made this (using someone's slightly amended recipe) and I really like it. My husband wasn't crazy about it, but I made to take for lunches at work, so wasn't too concerned about his opinion--I think he didn't like the viscosity. The other recipe just halved the vegetable oil, and I still think that was too much, so I might experiment with chicken stock or some other liquid. I did add some red pepper flakes and look forward to trying other variations. Very tasty! item not reviewed by moderator and published
I read a lot of other people's reviews about the large amount of dressing this recipe produces, as well as the fact that there's too much sesame oil in it. I reduced the amounts of both the canola and sesame oil and also cut the dressing measurements in half. I let the noodles sit for an hour or two and guess what?! The noodles were almost bone dry! Seems that if you want to make this ahead of time that the saucy original recipe may just be the trick... item not reviewed by moderator and published
As per other reviewers' suggestions, I halved the amount of oil (used 1/4 cup canola and 1/4 cup olive since that was all that I had on hand) and doubled the pasta (1 lb). I also added julienned carrots and squash to the mix. With these additions the sauce was enough to cover the entire amount of pasta and veggies. I substituted cilantro for the parsley which I think was a wise choice. However, I found the overall flavor of the dish to be kind of flat. Tasty, but flat. What helped was squeezing a bit of fresh lime over it...it added a much needed kick and really boosted the flavor. Also, speaking of "kick", I think this dish lacked spice. Next time I would use half a serrano chile pepper in the sauce, or even simply some sriracha. This dish is DYING for spice and its disappointing when it never comes. SO overall, the recipe as-is is average. With additions you can make this a much better salad, but you definitely need to make some changes. Oh, one last thing: she never says whether to serve this hot or cold. Yes, its a "salad", but its never explicitly stated. I served it sort of lukewarm, but I was disappointed that the instructions weren't more explicit. item not reviewed by moderator and published
My friend made this salad for a dinner party and I loved it! I am dying to make it myself, but my husband has a peanut allergy. What is a good substitute for the peanut butter in this recipe??? item not reviewed by moderator and published
I made this recently with half the sauce and still found the salad to be too wet for my taste. It is also a bit oily. I will use half the vegetable oil next time. I added julienned carrots to the mix, since my family loves the Thai carrot/peanut pairing. Cilantro also is yummy in this. Some chopped toasted peanuts as garnish isn't a bad idea either! This is certainly a great main course salad for a hot summer evening. 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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