Name: Crunchy Noodle Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 servings
Cuisine: asian
Ingredients: Kosher salt; 1/2 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 (white 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.

On Tonight

Crunchy Noodle Salad

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