Crunchy Noodle Salad
- prep time10 min
- total time 35 min
- serves 6
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.
½ lb(s) thin spaghetti
1 lb(s) sugar snap peas
1 cup vegetable oil
¼ cup rice wine vinegar
⅓ 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
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.