Crunchy Noodle Salad (Ina Garten) |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
Ingredients:
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 |
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 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.
3. 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.
4. 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.
|
|