Ingrédients pour Barefoot Contessa's Crunchy Noodle Salad
- Kosher Salt, for salting cooking water (no specific quantity provided in recipe)
- 1 pound thin spaghetti
- 1 pound sugar snap peas
- 1/4 cup vegetable oil
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon dark sesame oil
- 2 tablespoons honey
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon white sesame seeds
- 2 tablespoons smooth peanut butter
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup chopped red bell peppers
- 1/2 cup thinly sliced scallions
- 1/4 cup chopped fresh parsley
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Comment préparer Barefoot Contessa's Crunchy Noodle Salad
- Bring a large pot of salted water (about 6 quarts) to a boil. Add 1 pound spaghetti and cook according to package directions, until al dente. Drain and rinse with cold water; set aside.
- While the spaghetti cooks, bring another large pot of salted water (about 4 quarts) to a boil. Add 1 pound sugar snap peas and cook for 3 minutes, until crisp-tender. Immediately transfer the peas to a bowl of ice water to stop the cooking process. Drain well.
- In a medium bowl, whisk together the dressing ingredients: 1/4 cup vegetable oil, 1/4 cup rice vinegar, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 2 tablespoons honey, 2 cloves garlic (minced), 1 tablespoon grated ginger, 1 tablespoon sesame seeds, 2 tablespoons peanut butter, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- In a large bowl, combine the cooked spaghetti, sugar snap peas, 1 cup chopped bell peppers (any color), and 1/2 cup thinly sliced scallions.
- Pour the dressing over the spaghetti mixture and toss to coat evenly.
- Add 1/4 cup chopped fresh parsley and toss gently to combine.
- Serve immediately or chill for later. Garnish with extra sesame seeds (optional).
Nutrition Information (Approximate per serving)
Sodium
106 g
Sugar
33g
Fat
42g
Carbs
14g
