Barefoot Contessa’s Crunchy Noodle Salad


If you are ready to prepare something worthy of your family, you should make this barefoot contessa’s crunchy noodle salad! This recipe will make you proud! Check it out.

You’ll Need:

Kosher salt.
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.

How to:

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!

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