Crunchy Noodle Salad

Love the peanut sauce for the noodles ... you could serve it with chicken ... yummy! Had to stop myself from eating the sauce on its own.

1 lb. thin spaghetti

1 lb sugar snap peas

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

4 scallions (white & green parts), sliced diagonally

3 Tbsp. chopped fresh parsley leaves
Dressing:

1 cup vegetable oil

1/4 cup rice wine vinegar

1/3 cup soy sauce

3 Tbsp. dark sesame oil

2 Tbsp. honey

2 garlic cloves, minced

1 tsp. grated fresh ginger

2 Tbsp. toasted white sesame seeds, divided (optional)

1/2 cup smooth peanut butter

1. Bring a a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.

2. Bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil and cook for 3 - 5 minutes, until crisp tender. Lift the snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.

3. For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 1 bbsp. sesame seeds (optional) and peanut butter in a medium bowl. Set aside.

4. Combine the spaghetti, sugar snap peas, peppers and scallion in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining sesame seeds and parsley and toss together.

Note: I used two large raw carrots, julienned, instead of the sugar snap peas. I also added 1/2 cup of roasted chopped peanuts just before serving. Serve at room temperature. If you must refrigerate it, just allow it to come to room temperature before serving. This is also excellent topped with sliced grilled chicken pieces.