Barefoot Contessa's Crunchy Noodle Salad

Name: Barefoot Contessa's Crunchy Noodle Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: kosher salt; 1/2 lb thin spaghetti; 1 lb sugar snap pea; 1 cup vegetable oil; 1/4 cup rice vinegar; 1/3 cup soy sauce; 3 tablespoons dark sesame oil; 1 tablespoon honey; 2 garlic cloves, minced; 1 teaspoon grated ginger; 2 tablespoons white sesame seeds, toasted; 1/2 cup smooth peanut butter; 4 teaspoons salt; 1 teaspoon fresh ground black pepper; 2 red bell peppers, cored and seeded, and thinly sliced; 4 scallions, sliced diagonally (white and green parts); 1 tablespoon white sesame seeds, toasted; 3 tablespoons chopped parsley

Submitted by CarolineUMD

"From her cookbook Barefoot Contessa at Home"

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photo by M. Francis S.

Ready In:: 35mins
Ingredients:: 18
Serves:: 6

ingredients

kosher salt
¹⁄₂ lb thin spaghetti
1 lb sugar snap pea
1 cup vegetable oil
¹⁄₄ cup rice vinegar
¹⁄₃ cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon grated ginger
2 tablespoons white sesame seeds, toasted
¹⁄₂ cup smooth peanut butter
4 teaspoons salt
1 teaspoon fresh ground black pepper
2 red bell peppers, cored and seeded, and thinly sliced
4 scallions, sliced diagonally (white and green parts)
1 tablespoon white sesame seeds, toasted
3 tablespoons chopped parsley

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 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.

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Reviews

Delicious and easy recipe -- my favorite kind! I used a low-sodium soy sauce and might decrease the salt next go round just to lower the sodium further but it is delicious as is. I didn't need all of the dressing so with the leftover salad, I cooked up more noodles the next day, added them in to the leftover salad with the leftover dressing, and added grilled chicken to make it a dinner salad. This is one fabulous and versatile recipe and amazingly is just as good leftover as the day you make it. Thanks, Caroline, for sharing!

quikgourmet
I loved this salad....the dressing was perfect...

CIndytc
Once again I'm embarrassed that I have made this so many times without remembering to rate it. I first made it for a brunch and have probably made it 5 times since then. Everytime I make it, I get a bunch of requests for the recipe. It is so good - the dressing is lighter than it looks like it would be and the whole thing is a wonderful blend of subtle flavors. Also great texture with the crunchy snowpeas and sesames. Lastly, it makes a beautiful presentation on a buffet/brunch table.

SuzieQue
I'm hell-bent on catering my wedding in May with a team of fellow chefs and I was looking around for creative salads/ side dishes that I could make almost totally ahead of time and this recipe was a godsend. It is absolutely delicious (we ate it for 3 days)if you want it to look totally gorgeous but your making it ahead of time, hold the peas and sesame seeds until last moment.

Grimms Restaurant T
I made this recipe with half the oil, a little less peanut butter and whole wheat past and it was amazing and flavorful. Highly recommend it- I also added peppers, onions and broccoli sauteed in a teaspoon of sesame oli and a tablespoon of hoisin sauce- enjoy!

Ashamafrash