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Crunchy Noodle Salad Recipe

Crunchy Noodle Salad

Ina Garten

2006, Ina Garten, All Rights Reserved

Show: Barefoot ContessaEpisode: Going, Going, Gone

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (305)

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Average Rating:

Total Reviews: 305

Showing 1-10 of 305

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  • on May 08, 2012

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    Awesome! i <3 this recipe

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  • on April 16, 2012

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    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.

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  • on April 14, 2012

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    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.

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  • on April 13, 2012

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    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!

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  • on April 10, 2012

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    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.

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  • on April 02, 2012

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    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.

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  • on March 03, 2012

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    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".

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  • on February 18, 2012

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    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!

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  • on February 06, 2012

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    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!!!

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  • on January 28, 2012

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    Great recipe. Perfect as a side dish, vegetarian meal or with the addition of chicken or beef:

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