Crunchy Noodle Salad

Source: Ina Garten (Food Network - Episode IG0803)

Ingredients

• ½ lb. Thin Spaghetti
• 1 lb. Sugar Snap Peas
• 1 cup Vegetable Oil
• ¼ cup Rice Vinegar
• ⅓ cup Soy Sauce
• 3 Dark Sesame Oil
• 1 tablespoon Honey
• 2 Garlic Cloves, Minced
• 1 teaspoon Grated Fresh Ginger
• 3 White Sesame Seeds, Toasted
• ½ cup Smooth Peanut Butter
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 2 Red Peppers, Cored And Seeded, Thin Slices
• 4 Scallions (white and green parts), sliced diagonally
• 3 Chopped Fresh Parsley Leaves

Method

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 tbsp 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 parsley and mix again. Garnish with parsley and more sesame seeds.