Katie likes this easy and super quick dish for dinner or lunch. It can be served hot or cold and comes together quickly. I usually use lo mein noodles (spaghetti can get kind of heavy) and stir fry vegetables instead of chopping everything. It really is a chop and dump salad, you can add chicken too.
Crunchy Noodle Recipe
Ingredients
· Kosher salt
· 1/2 pound thin spaghetti
· 1 pound sugar snap peas
· 1 cup vegetable oil
· 1/4 cup rice wine vinegar
· 1/3 cup soy sauce
· 3 tablespoons dark sesame oil
· 1 tablespoon honey
· 2 garlic cloves, minced
· 1 teaspoon grated fresh ginger
· 3 tablespoons toasted white sesame seeds, divided
· 1/2 cup smooth peanut butter
· 2 red bell peppers, cored and seeded, and thinly sliced
· 4 scallions (with and green parts), sliced diagonally
· 3 tablespoons chopped fresh parsley leaves
Directions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
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.
For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.