½ pound of thin spaghetti.
1 pound of sugar snap peas.
1 cup of vegetable oil.
¼ cup of rice wine vinegar.
⅓ cup of soy sauce.
3 tbsps of dark sesame oil.
1 tbsp of honey.
2 cloves of minced garlic.
1 tsp of grated fresh ginger.
3 tbsps of toasted white sesame seeds, divided.
½ cup of smooth peanut butter.
2 cored, seeded and thinly sliced red bell peppers.
4 scallions sliced diagonally.
3 tbsps of chopped fresh parsley leaves.
Cook the spaghetti according to package instructions and drain.
Bring a large pot of salted water to boil and cook the sugar snap peas for 3 to 5 minutes. Remove the sugar snap peas to a bowl of ice water then drain.
In a medium bowl, mix together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger 2 tbsps of sesame seeds and peanut butter.
In a large bowl, mix together the spaghetti, sugar snap peas, peppers and scallions and top with the dressing you made.
Add and toss together 1 tbsp of sesame seeds and parsley.
Easy, peasy and crunchy! So many flavors and so much deliciousness for such a simple and easy dish! Dive into flavors and make this salad, you won’t regret it!