CRUNCHY NOODLE SALAD
Steps:
- 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 snap peas, return to a boil, and cook for 3-5 min., 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 T. sesame seeds and peanut butter in a medium bowl. Combine the spaghetti, sugar snap peas, perppers and scallions (and any other optional ingredients) in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 T. of sesame seeds and the parsley and toss together.
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