Crunchy noodle salad
- Preparation Time10 mins
- Cooking Time25 mins
- Serves6
- DifficultyEasy
Salt
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.
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.
