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Crunchy Noodle Salad

Prep Time
10 min
Cook Time
25 min
Yields
6 servings

The “crunch” in this Asian-salad comes from the sugar snap peas, red bell pepper and scallions.

You might also like these Dinner-Worthy Salads Without Lettuce.

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ingredients

Kosher salt
½
lb(s) thin spaghetti
1
lb(s) sugar snap peas
1
cup vegetable oil
¼
cup rice wine vinegar
cup soy sauce
3
Tbsp dark sesame oil
1
Tbsp honey
2
cloves garlic, minced
1
tsp grated fresh ginger
3
Tbsp toasted white sesame seeds, divided
½
cup smooth peanut butter
2
red bell peppers, cored and seeded, and thinly sliced
4
scallions (with and green parts) , sliced diagonally
3
Tbsp chopped fresh parsley leaves
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directions

Step 1

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.

Step 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.

Step 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.

Step 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.

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My rating for Crunchy Noodle Salad
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