(S) Crunchy Noodle Salad
(S) Crunchy Noodle Salad
By: Rachel's Tea
Info
Info
Servings
5
Prep-Time
-
Cook-Time
-
Cal/serving
127
Ingredients
- Kosher salt.
- Thin spaghetti. 1/2 lb
- Sugar snap peas. 1 lb
- Vegetable oil. 1 cup
- Rice wine vinegar. 1/4 cup
- Soy sauce. 1/3 cup
- Dark sesame oil. 3 tbsps
- Honey. 1 tbsp
- Cloves of minced garlic. 2
- Grated fresh ginger. 1 tsp
- Toasted white sesame seeds, divided. 3 tbsps
- Smooth peanut butter. 1/2 cup
- Cored (seeded & sliced red bell peppers. 2
- Scallions sliced diagonally. 4
- Chopped fresh parsley leaves. 3 tbsps
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For A Delicious Dinner!
Method
- Cook the spaghetti according to package instructions and drain.
- Bring a large pot of salted water to boil and cook the sugar snap peas for 3 to 5 minutes.
- Remove the sugar snap peas to a bowl of ice water then drain.
- In a medium bowl, mix together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger 2 tbsps of sesame seeds and peanut butter.
- In a large bowl, mix together the spaghetti, sugar snap peas, peppers and scallions and top with the dressing you made.
- Add and toss together 1 tbsp of sesame seeds and parsley.
