Barefoot Contessa's Crunchy Noodle Salad |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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From her cookbook Barefoot Contessa at Home Ingredients:
kosher salt |
1/2 lb thin spaghetti |
1 lb sugar snap pea |
1 cup vegetable oil |
1/4 cup rice vinegar |
1/3 cup soy sauce |
3 tablespoons dark sesame oil |
1 tablespoon honey |
2 garlic cloves, minced |
1 teaspoon grated ginger |
2 tablespoons white sesame seeds, toasted |
1/2 cup smooth peanut butter |
4 teaspoons salt |
1 teaspoon fresh ground black pepper |
2 red bell peppers, cored and seeded, and thinly sliced |
4 scallions, sliced diagonally (white and green parts) |
1 tablespoon white sesame seeds, toasted |
3 tablespoons chopped parsley |
Directions:
1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
2. Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 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.
3. For the dressing, whisk together the vegetable oil, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, 1 tablespoon sesame seeds, peanut butter, salt and the pepper, in a medium bowl.
4. Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the scallions and the parsley and mix again.
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