PPN: Crunchy Noodle Salad

What's been happening around here this week?  Well, Liam sprained his ankle on Memorial Day (running around in circles on the trampoline he tripped and fell -- we originally thought it was broken but thankfully just sprained) and Adrienne's been sick the last 2 days (stomach bug).  I also had too many swap spots that had to be done by the end of the month (which I packaged up so quickly I'll have to scan them when they make their way back to me).  Oh, and don't forget about stamp camp that I haven't posted the cards for yet (hopefully tomorrow).  I did want to get a post sent to Ruth (over at her wonderful blog Once Upon a Feast) for Friday's Presto Pasta night so it's lucky I have had this photo on my computer for a couple of weeks waiting for a post.

At this point I'm not even sure what I served with it, but it's Ina Garten's recipe for an oriental noodle salad.  I loved the flavor but it was way too oily.  (I even had cut the oil back to 1/2 cup.)  The flavor was spot on, however, and I think with a little playing around I can get it to where I want it.  (One of the things I'll do next time is use soba noodles instead of spaghetti -- I think they work out better.)  All in all I'd say give it a try -- you'll enjoy it too I'm sure!

Crunchy Noodle Salad
(courtesy of Ina Garten)

Kosher salt
1/2 pound thin spaghetti (I used whole wheat)
1 pound sugar snap peas
1 cup vegetable oil (cut this at least in half)
1/4 cup rice wine vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger
3 tablespoons toasted white sesame seeds, divided
1/2 cup smooth peanut butter
2 red bell peppers, cored and seeded, and thinly sliced
4 scallions (with and green parts), sliced diagonally
3 tablespoons chopped fresh parsley leaves

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.

Comments

[gizmar]

I'm such an Ina fan that anything she does just looks wonderful to me and this is no exception. I do like the idea of substituting soba noodles.