Crunchy Noodle Salad

  • Preparation Time10 mins
  • Cooking Time25 mins
  • Serves6
  • DifficultyEasy
225g thin spaghetti
450g sugar snap peas
240ml vegetable oil
60ml rice wine vinegar
80ml soy sauce
3 tbsp dark sesame oil
1 tbsp honey
2 garlic cloves, minced
1 tsp grated fresh ginger
3 tbs. toasted white sesame seeds, divided
115g smooth peanut butter
2 red peppers, cored and seeded, and thinly sliced
4 spring onions, sliced diagonally
3 tbsp chopped fresh parsley leaves

1) Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.

2) 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.

3) For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons of the sesame seeds and peanut butter in a medium bowl.

4) Combine the spaghetti, sugar snap peas, peppers and spring onions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining tablespoon of sesame seeds and the parsley and toss together.

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