Barefoot Contessa's Crunchy Noodle Salad

Total Time
35mins
Prep 10 mins
Cook 25 mins

From her cookbook Barefoot Contessa at Home

Ingredients Nutrition

Directions

  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 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 vinegar, soy sauce, sesame oil, honey, garlic, ginger, 1 tablespoon sesame seeds, peanut butter, salt and the pepper, in a medium bowl.
  4. Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the scallions and the parsley and mix again.
Most Helpful

5 5

Delicious and easy recipe -- my favorite kind! I used a low-sodium soy sauce and might decrease the salt next go round just to lower the sodium further but it is delicious as is. I didn't need all of the dressing so with the leftover salad, I cooked up more noodles the next day, added them in to the leftover salad with the leftover dressing, and added grilled chicken to make it a dinner salad. This is one fabulous and versatile recipe and amazingly is just as good leftover as the day you make it. Thanks, Caroline, for sharing!

5 5

I loved this salad....the dressing was perfect...

5 5

Once again I'm embarrassed that I have made this so many times without remembering to rate it. I first made it for a brunch and have probably made it 5 times since then. Everytime I make it, I get a bunch of requests for the recipe. It is so good - the dressing is lighter than it looks like it would be and the whole thing is a wonderful blend of subtle flavors. Also great texture with the crunchy snowpeas and sesames. Lastly, it makes a beautiful presentation on a buffet/brunch table.