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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Crunchy Noodle Salad Recipe

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This recipe for Crunchy Noodle Salad is from The Elliott-Harasin-Cousins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 tbsp. dark sesame oil
1 tbsp. honey
2 garlic cloves, minced
1 tsp. grated fresh ginger
3 tbsp. toasted white sesame seeds
1/2 cup smooth peanut butter
2 red peppers, cored and seeded, and thinly sliced
4 green onions, white and green parts, sliced
3 tbsp. chopped fresh parsley leaves
Directions:
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 peas, return to a boil and cook for 3 - 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 tbsp. sesame seeds and peanut butter in a medium bowl.

Combine the spaghetti, peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tbsp of sesame seeds and the parsley and toss together.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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