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January 16, 2010 / katelynb

Emma Picture of the Day + Crunchy Peanut Noodles


Crunchy Peanut Noodles:

1/2 pound thin spaghetti

1 pound sugar snap peas

1/2 c. vegetable oil

1/4 c. rice wine vinegar

1/3 c. soy sauce

3 tbl dark sesame oil

1 tbl honey

2 cloves garlic, minced

1 tsp fresh grated ginger

3 tbl toasted white sesame seeds, divided

1/2 cup creamy peanut butter

2 red bell peppers, cored and seeded, and thinly sliced

4 scallions (white and green parts) sliced diagonally

3 tbl chopped fresh parsley

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 tbl 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 tbl of sesame seeds and the parsley and toss together.


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