Barefoot Contessa's Crunchy Noodle Salad

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• kosher salt
• 1/2 lb thin spaghetti
• 1 lb sugar snap pea
• 1 cup vegetable oil
• 1/4 cup rice vinegar
• 1/3 cup soy sauce
• 3 tablespoons dark sesame oil
• 1 tablespoon honey
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 2 tablespoons sesame seeds, toasted
• 1/2 cup smooth peanut butter
• 4 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 2 red bell peppers, cored and seeded, and thinly sliced
• 4 scallions, sliced diagonally ( and green parts)
• 1 tablespoon sesame seeds, toasted
• 3 tablespoons chopped parsley

Recipe

• 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 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 vinegar, soy sauce, sesame oil, honey, garlic, ginger, 1 tablespoon sesame seeds, peanut butter, salt and the pepper, 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 scallions and the parsley and mix again.