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.