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.

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587 Ratings
Directions for: Crunchy Noodle Salad


Kosher salt

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.

See more: Salad, Lunch, Dinner, Legumes, Main, Pasta, Side, Vegetables, Asian

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