This noodle salad incorporates the classic Asian flavors of ginger, sesame and peanut to make a refreshing, but hearty lunch. A perfect potluck dish, easily adapted to incorporate any of your favorite in-season veggies. This recipe comes to us from Sara of Suburban Spoon.
- 1 pound whole wheat spaghetti
- 1 pound snow pea pods
- 1/2 cup vegetable oil
- 1/4 cup rice wine vinegar
- 1/3 cup soy sauce
- 6 tablespoons dark sesame oil
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 3 tablespoons white sesame seeds, toasted
- 1/3 cup smooth peanut butter
- 2 red bell peppers, cored, seeded and thinly sliced
- 4 scallions (white and green parts), sliced diagonally
- 3 tablespoons fresh parsley, chopped
Bring a large pot of salted water to a boil. Add snow pea pods and cook 1-2 minutes or until just tender, but still crisp. Remove peas from pot with a slotted spoon and keep the pot of water on the heat. Place the peas in an ice bath so they stop cooking and maintain their vibrant green color.
Bring water to a boil again and add the spaghetti. Cook spaghetti according to package directions. Drain and set aside.
In a medium bowl, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, peanut butter and 2 tablespoons of the sesame seeds.
In a large bowl, combine the spaghetti, snow peas, peppers and scallions. Bit by bit, toss in the dressing over to the spaghetti mixture to taste.
Add the remaining 1 tablespoon of sesame seeds and the parsley and toss until mixed.