Friday, July 25, 2008
Crunchy Noodle Salad
Ingredients
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!
