Empty My Fridge
Ina Garten's Must Have Crunchy Noodle Salad
Ingredients
- Salt
- Spaghetti½ lb
- Snap pea1 lb
- Vegetable oil1 cup
- Rice wine vinegar¼ cups
- Soy sauce⅓ cups
- Sesame oil3 tbsp
- Honey1 tbsp
- Garlic · minced2
- Ginger · grated1 tsp
- Sesame seed · toasted3 tbsp
- Peanut butter½ cups
- Bell pepper · seeded thinly sliced2
- Scallion · sliced4
- Parsley · chopped3 tbsp
Instructions
- Cook the spaghetti in a large pot of salted boiling water according to the package directions, then drain and set aside.
- Boil the sugar snap peas in salted water for 3 to 5 minutes until crisp-tender, transfer them to a bowl of ice water with a slotted spoon, then drain.
- Whisk the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons of sesame seeds and peanut butter in a medium bowl to make the dressing.
- Combine the spaghetti, sugar snap peas, bell peppers and scallions in a large bowl, pour the dressing over, add the remaining 1 tablespoon of sesame seeds and the parsley, and toss.
Summarized from Food Network's video. Watch it for the details.
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GarlicGingerScallionBell pepperPastaSpaghettiPeanut butterSnap pea
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