Ingredients
- Kosher salt
- 1/2 pound thin spaghetti (1/4 lb)
- 1 pound sugar snap peas (1/2 lb)
- 1 cup vegetable oil (1/2 cup)
- 1/4 cup rice wine vinegar (2 Tbsp)
- 1/3 cup soy sauce (5 Tbsp + 1 tsp)
- 3 tablespoons dark sesame oil (1 1/2 Tbsp)
- 1 tablespoon honey (1 1/2 tsp)
- 2 garlic cloves, minced (1 clove)
- 1 teaspoon grated fresh ginger (1/2 tsp)
- 3 tablespoons toasted white sesame seeds, divided (1 1/2 Tbsp)
- 1/2 cup smooth peanut butter (1/4 cup)
- 2 red bell peppers, cored and seeded, and thinly sliced (1 pepper)
- 4 scallions (with and green parts), sliced diagonally (2 scallions)
- 3 tablespoons chopped fresh parsley leaves (1 1/2 Tbsp)
Preparation
Step 1
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, 2 tablespoons sesame seeds 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 remaining 1
tablespoon of sesame seeds and the parsley and toss together.