Cooking Recipe of the Day: Ina's Crunchy Noodle Salad | Food Network

Ina’s crunchy noodle salad is stuffed with Asian spices and flavors, and makes for the right lunch.

Get the recipe:

Crunchy Noodle Salad
Recipe courtesy of Ina Garten
Whole: 35 min
Energetic: 10 min
Yield: 6 servings
Degree: Simple

Elements

Kosher salt
1/2 pound skinny spaghetti
1 pound sugar snap peas
1 cup vegetable oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
3 tablespoons darkish sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon grated contemporary ginger
3 tablespoons toasted white sesame seeds, divided
1/2 cup clean peanut butter
2 crimson bell peppers, cored and seeded, and thinly sliced
4 scallions (white and inexperienced components), sliced diagonally
3 tablespoons chopped contemporary parsley leaves

Instructions

Carry a big pot of salted water to a boil. Add the spaghetti and prepare dinner in keeping with package deal instructions. Drain and put aside.

In the meantime, convey one other giant pot of salted water to a boil, add the sugar snap peas, return to a boil, and prepare dinner for 3 to five minutes, till crisp tender. Raise 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 collectively the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.

Mix the spaghetti, sugar snap peas, peppers and scallions in a big bowl. Pour the dressing over the spaghetti combination. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss collectively.

2006, Ina Garten, All Rights Reserved

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