Crunchy Noodle Salad

Ingredients

• 3 tablespoons sesame oil dark
• 1 teaspoon ginger fresh grated
• 3 tablespoons parsley leaves fresh chopped
• 2  garlic cloves minced
• 1 tablespoon honey 
• 6 servings kosher salt 
• 2  bell peppers red cored seeded thinly sliced
• 0.3 cup rice wine vinegar 
• 4  scallions white green sliced ( and parts)
• 0.5 cup smooth peanut butter 
• 0.3 cup soya sauce 
• 0.5 pound pasta like spaghetti thin
• 1 pound sugar snap peas 
• 1 cup vegetable oil 
• 3 tablespoons sesame seed white divided toasted

Equipment

• bowl
• whisk
• pot
• slotted spoon

Directions

1. Watch how to make this recipe.
2. Bring a large pot of salted water to a boil.
3. Add the spaghetti and cook according to package directions.
4. Drain and set aside.
5. Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 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.
6. Drain.
7. For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
8. Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl.
9. Pour the dressing over the spaghetti mixture.
10. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.