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“This is a sweet, yet lightly spicy cold noodle salad that is packed with flavor. The vegetables used also make it very pretty as well as giving it a nice crunch factor. We make a big bowl and keep it in the fridge.”

Ingredients Nutrition

  • 1 12 lbs uncooked thin spaghetti
  • 1 chopped red bell pepper
  • 1 sweet onion, chopped (either red or Walla Walla)
  • 2 carrots, peeled and chopped
  • 1 12 tablespoons chopped cilantro
  • 1 cup honey roasted peanuts
  • 1 tablespoon sesame seeds
  • 4 tablespoons honey
  • 4 tablespoons soy sauce
  • 4 tablespoons balsamic vinegar
  • 1 tablespoon canola oil
  • 3 tablespoons sesame oil
  • 4 -6 drops fire oil or 4 -6 drops chili oil
  • 14-12 teaspoon cayenne powder
  • salt and pepper


  1. Cook spaghetti 8-9 minutes in salted, boiling water, drain and have sitting in ice water until ready to use.
  2. Mix sauce ingredients in small bowl and microwave for 1 minute to thin honey and fuse flavors.
  3. Drain noodles and place in large bowl, add veggies, sesame seeds and cilantro. Whisk sauce well and drizzle over. Add peanuts and mix until the coating on the peanuts dissolves.
  4. Additional vegetables can be added such as peas, zucchini, and snow pea pods. The longer this sits the better it tastes. Keep covered in the fridge.

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