Crunchy Noodle Salad Recipe

Crunchy Noodle Salad

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  • 1/2 lb. thin spaghetti
  • 1 lb. sugar snap peas
  • 1 c veg. oil
  • 1/4 c rice vinegar
  • 1/3 c soy sauce
  • 3 T dark sesame oil
  • 1 T honey
  • 2 garlic cloves, minced
  • 1 tsp. grated fresh ginger
  • 2 T + 1 T white sesame seeds, toasted
  • 1/2 c smooth peanut butter
  • 1 tsp. each S/P
  • 2 red bell peppers, cored and seeded, then thiny sliced
  • 4 scallions, sliced diagonally
  • 3 T chopped fresh cilantro

How to make Crunchy Noodle Salad

Cook spaghetti according to package directions, drain and set aside.
Bring a large pot of salted water to a boil and add the sugar snap peas and return to boil, around 3 minutes until crisp and tender.  Lift from water with slotted spoon and immerse in a bowl of ice water. Drain. 

Whisk together in a medium bowl, the vegetable oil, rice vinegar, oilive oil, sesame oil, hoeny, garlic, ginger, 2 T sesame seeds, peanut butter and S/P to taste.

Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl.  our the dressing in the spaghetti mixture.  Add the scallions and parsley and toss.  Garnish with remaining sesame seeds.  SERVE while warm and INDULGE!

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