Crunchy Noodle Salad

PartTimeCook

"This is an adaptation of the Barefoot Contessa recipe. I made so many changes that I needed to create my own."
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Ingredients

servings
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Original recipe yields 6 servings



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Directions

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  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 and broccoli, 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.
  3. For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds, red pepper and peanut butter in a medium bowl.
  4. Combine the spaghetti, sugar snap peas, broccoli, zucchini, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the cilantro and toss together.

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