This is a bit of a misnomer…the noodles in this recipe are not crunchy, rather the other veggie-related ingredients are the crunchy part!
Start by boiling half a pound of thin spaghetti in salted water. Try using a bigger pot and more water than I did! hehe
In a large bowl, layer the ingredients. I had dry parsley on hand, so I put that at the bottom…so it could recontitute with the moisture from the other ingredients. If you’re using fresh, put it at the top!
Next, the al dente thin spaghetti and the blanched sugar snap peas. If you’ve snapped off the ends and removed any strings, there will be water trapped inside the sugar snap peas, so be sure to drain them well!
While the spaghetti was cooking, I chopped the veggies: orange, red, and yellow bell peppers and scallions on the diagonal.
Throw those in too.
Grate the ginger on a small grater or microplane. You can just get the thin skin off with a spoon or the back of a knife (even a butter knife!)…no need to cut it away and waste the ginger.
I usually like to shake dressing and marinades in a jar or plastic container. It combines it much easier and faster than whisking…and washing whisks are a pain anyway…
Just before serving, toss the dressing with the noodle salad. Toss in the remaining sesame seeds and fresh parsley if you’re using it. I wouldn’t dump ALL the dressing in. Two-thirds was enough for me.
See? Just saucy enough!
I followed Ina Garten’s (Barefoot Contessa) menu and served this with Eli’s Asian Salmon (next blog). BIG mistake because there was wyyy too much flavor going on. This noodle salad is best served with a simple grilled meat (maybe chicken, flank steak, or shrimp).
You can make the dressing and arrange the salad ahead of time, but don’t mix them together until you’re ready to eat! The dressing would surely make the noodles mushy!
Feel free to add any veggies you like or have on hand that you think would be tasty…green bell peppers, blanched snow peas, red onion, bean sprouts, blanched green beans (cut into 1-inch pieces), julienned carrots, etc.
1/2 pound thin spaghetti
1 pound sugar snap peas
1 cup vegetable oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger
3 tablespoons toasted white sesame seeds, divided
1/2 cup smooth peanut butter
2 red bell peppers, cored and seeded, and thinly sliced
4 scallions (with and green parts), sliced diagonally
3 tablespoons chopped fresh parsley leaves
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 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.
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.
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.