Recipe by Caroline@UMD
From her cookbook Barefoot Contessa at Home
Top Review by quikgourmet
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!
- kosher salt
- 226.79 g thin spaghetti
- 453.59 g sugar snap pea
- 236.59 ml vegetable oil
- 59.14 ml rice vinegar
- 78.07 ml soy sauce
- 44.37 ml dark sesame oil
- 14.79 ml honey
- 2 garlic cloves, minced
- 4.92 ml grated ginger
- 29.58 ml white sesame seeds, toasted
- 118.29 ml smooth peanut butter
- 19.71 ml salt
- 4.92 ml fresh ground black pepper
- 2 red bell peppers, cored and seeded, and thinly sliced
- 4 scallions, sliced diagonally (white and green parts)
- 14.79 ml white sesame seeds, toasted
- 44.37 ml chopped parsley
Directions See How It's Made
- 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 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 vinegar, soy sauce, sesame oil, honey, garlic, ginger, 1 tablespoon sesame seeds, peanut butter, salt and the pepper, 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 scallions and the parsley and mix again.