Barefoot Contessa S Crunchy Noodle Salad Recipe

Ingredients for Barefoot Contessa S Crunchy Noodle Salad

• Kosher Salt
• Thin Spaghetti
• Sugar Snap Pea
• 1/4 cup vegetable oil
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• Dark Sesame Oil
• 2 tablespoons honey
• Garlic Cloves
• 1 tablespoon grated ginger
• White Sesame Seeds
• Smooth Peanut Butter
• 1/2 teaspoon salt
• Fresh Ground Black Pepper
• Red Bell Peppers
• 1/2 cup thinly sliced scallions
• 1/4 cup chopped fresh parsley

How to Make Barefoot Contessa S Crunchy Noodle Salad

1. 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.
2. 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.
3. 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.
4. 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.
5. Pour the dressing over the spaghetti mixture and toss to coat evenly.
6. Add 1/4 cup chopped fresh parsley and toss gently to combine.
7. Serve immediately or chill for later. Garnish with extra sesame seeds (optional).