Crunchy Noodle Salad
The Barefoot Contessa
1/2 pound thin spaghetti (or up to a 1lb, I find there is lots of sauce with just 1/2 lb)
1/2 pound sugar snap peas
3/4 cup vegetable oil
1/4 cup rice vinegar
1/3 cup soy sauce
2 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger
2 tablespoons white sesame seeds, toasted
1/2 cup smooth peanut butter
1 teaspoon salt
1 teaspoon freshly ground black pepper (optional)
1 red bell pepper, cored and seeded, and thinly sliced
4 scallions (with and green parts), sliced diagonally
3 tablespoons chopped fresh cilantro
Bring a large pot of salted water to a boil. Add the spaghetti and cook
according to package directions. Drain and set aside.
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.
For the dressing, whisk together the vegetable oil, rice vinegar, soy sauce,
sesame oil, honey, garlic, ginger, 1 tablespoon sesame seeds, peanut butter,
salt, to taste, and the pepper, in a medium bowl.
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 cilantro and mix again.