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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 870.15 Kcal (3643 kJ) | ||
| Calories from fat | 530.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.98g | 91% | |
|---|---|---|---|
| Sodium | 899.81mg | 37% | |
| Potassium | 528.28mg | 11% | |
| Total Carbs | 72.18g | 24% | |
| Sugars | 10.62g | 42% | |
| Dietary Fiber | 6.38g | 26% | |
| Protein | 19.28g | 39% | |
| Vitamin C | 63.2mg | 105% | |
| Vitamin A | 1.7mg | 58% | |
| Iron | 91.4mg | 508% | |
| Calcium | 128.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 276.28 Kcal (1157 kJ) | ||
| Calories from fat | 168.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.73g | 91% | |
|---|---|---|---|
| Sodium | 285.7mg | 37% | |
| Potassium | 167.73mg | 11% | |
| Total Carbs | 22.92g | 24% | |
| Sugars | 3.37g | 42% | |
| Dietary Fiber | 2.03g | 26% | |
| Protein | 6.12g | 39% | |
| Vitamin C | 20.1mg | 105% | |
| Vitamin A | 0.6mg | 58% | |
| Iron | 29mg | 508% | |
| Calcium | 40.7mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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