Ingredients
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kosher salt
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1/2 lb thin spaghetti
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1 lb sugar snap pea
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1 cup vegetable oil
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1/4 cup rice vinegar
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1/3 cup soy sauce
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3 tablespoons dark sesame oil
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1 tablespoon honey
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2 garlic cloves, minced
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1 teaspoon grated ginger
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2 tablespoons white sesame seeds, toasted
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1/2 cup smooth peanut butter
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4 teaspoons salt
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1 teaspoon fresh ground black pepper
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4 scallions, sliced diagonally (white and green parts)
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1 tablespoon white sesame seeds, toasted
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3 tablespoons chopped parsley
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2 red bell peppers, cored and seeded, and thinly sliced
Instructions
- 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 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.
- For the dressing, whisk together the vegetable oil, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, 1 tablespoon sesame seeds, peanut butter, salt and the pepper, in a medium bowl.
- Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the scallions and the parsley and mix again.