Noodle Salad with Crunchy Greens

Cold leftover Chinese food is fiercely awesome. This salad is quick, easy and the best thing in the garb of a salad. I had some ingredients from the teriyaki chicken recipe I did the day before, and most of them got used up in this recipe. The flavours turn out a bit mild once you add the spaghetti, so tone it up if that’s your thing.

Shopping list:

  • Salt to taste
  • 250gm thin spaghetti {I used Del Monte}
  • 1 handful sugar snap peas
  • 3-4 tbsp olive oil
  • 1/4 cup rice wine vinegar
  • 1/4 cup soy sauce
  • Chilli sauce to taste
  • 2 tablespoons sesame oil {optional}
  • 1 tablespoon honey
  • 2 garlic cloves, minced
  • 1 teaspoon grated fresh ginger
  • 3 tablespoons  white sesame seeds {toasted, optional}
  • 1 large tbsp smooth peanut butter
  • 1 bell pepper, cored and seeded, and thinly sliced {use red or yellow for colour}
  • 4 onions sliced diagonally {optional}
  • 3 tablespoons chopped fresh basil leaves

Noodle salad 1 noodles 2

  1. Step 1: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
  2. Step 2: 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.
  3. Step 3: For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds, chilli sauce and peanut butter in a medium bowl.
  4. Step 4: Combine the spaghetti, sugar snap peas, and peppers in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the basil and toss together.Recipe source at foodnetwork.

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