Crunchy Noodle Salad

Total Time:
35 min
10 min
25 min

6 servings

  • 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

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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    334 Reviews
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    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
    A-MMMM-azing! Could not stop eating this. I removed snap peas and didn't notice. Will make again.
    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.
    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.
    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...
    Super tasty! I add bean sprouts and cilantro. Fantastic! I have enjoyed this recipe many times. Enjoy!
    I added a splash of lime and turned out fantastic. Thanks Ina!
    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.
    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.
    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.
    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?!
    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....
    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.
    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.
    Absolutely delicious, I cut the recipe in half and used combination of snow pea pods and sugar snap peas. Will definitely add to menus.
    Very awesome! Will definitely make again!!!
    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.
    Tasted great, and easy to prepare, just lots of little ingredients, but well worth it. Perfect for a warm day.
    Very good flavor but too much oil. Next time I make it I will eliminate the vegetable oil.
    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!
    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!
    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!
    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.
    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!
    To use an Ina-ism, this recipe is "fabulous!"
    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.
    Update: Our culinary team has changed the amount of pasta to 1 pound to balance out the recipe.  
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    I add less oil.. so yummy
    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.
    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.
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