Making a House a Home

My family adores all the flavors involved in Asian foods- soy sauce, rice wine vinegar, sesame oil, cilantro, garlic, ginger. Boy boy, my mouth is watering now just typing this out!!!! This recipe involves all those flavors and is really VERY delicious!!

The original recipe is from Ina Garten but, as usual, I had to change things up a bit. Feel free to play with it, too, to create something your family will love as well.


Crunchy Noodle Salad

Kosher salt
1/2 pound thin spaghetti
1 pound sugar snap peas
1/2 cup vegetable oil
1/4 cup rice wine vinegar
1/2 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1/2 cup smooth peanut butter
1 red bell pepper, cored and seeded, and thinly sliced
4 scallions (with and green parts), sliced diagonally
handful of chopped fresh cilantro
1/2 cup chopped peanuts

Directions
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 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. Drain.

For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger and peanut butter 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 chopped peanuts and cilantro. Delicious warm or cold.