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Barefoot Contessa's Crunchy Noodle Salad
Prep Time: 10 min
Cook Time: 35 min
Servings: SERVES 6
Ingredients
1 tablespoon Sue Bee Honey
kosher salt kosher salt
1 tablespoon white sesame seeds
4 scallions
2 red bell peppers
1 teaspoon fresh ground black pepper
4 teaspoons salt
1/2 cup smooth peanut butter
2 tablespoons white sesame seeds
1 teaspoon grated ginger
2 garlic cloves
3 tablespoons dark sesame oil
1/3 cup soy sauce
1/4 cup rice vinegar
1 cup vegetable oil
1 lb sugar snap pea
1/2 lb thin spaghetti
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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