medtran49
Forum GOD!
Serves up to 4 as a side
INGREDIENTS
Kosher salt
1/4 pound thin spaghetti
1/2 pound sugar snap peas or snow pea pods, or green beans
1/2 cup vegetable oil
1/8 cup rice vinegar
1.5 ounces tamari or soy sauce
1.5 Tbsp dark sesame oil
1 Tbsp honey
1 large garlic clove, microplaned
1/2 tsp microplaned fresh ginger
1.5 Tbsp white sesame seeds, toasted
1/4 cup smooth peanut butter
1 tsp salt
1 tsp freshly ground black pepper
1/4 of roasted, peeled, seeded red bell pepper, and thinly sliced, then cut crosswise into 2 or 3 segments depending on length
1/4 of roasted, peeled, seeded yellow bell pepper, and thinly sliced, then cut crosswise into 2 or 3 segments depending on length
3 scallions (with and green parts), sliced diagonally
1 medium carrot, peeled and grated
2 tablespoons chopped fresh cilantro
DIRECTIONS
Bring a large pot of salted water to a boil.
Blanch whichever green vegetable you are using, remove from pan with a slotted spoon and place into ice water to stop cooking. Cut to bite size as needed after blanching. Then, add the spaghetti to the water and cook according to package directions. Drain and set aside.
For the dressing, whisk together the vegetable oil, rice vinegar, tamari, sesame oil, honey, garlic, ginger, sesame seeds, peanut butter, plus salt and pepper to taste, in a medium bowl.
Combine the spaghetti, green vegetables, carrots, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Place in refrigerator to cool.
Noodle salad can be served at room temperature or cool. Right before serving mix, add the cilantro, and mix again.
