This is my first post with the blogging group Ina Fridays. They blog recipes from Ina Garten, the Barefoot Contessa, on the first Friday of every month with categories assigned. Today’s assignment was Soups, Salads, or Sides. I began
stalking visiting Ina’s blog looking for inspiration. Did you know she is in Paris with Jeffrey for New Year’s? Well, she is!
I also searched the top 100 Ina recipes on Food Network and came upon a recipe for Crunchy Noodle Salad. It is an Asian inspired noodle salad made crunchy with the addition of sugar snap peas and red pepper. The dressing mixes soy and peanut butter. With all the cooking and recipe testing I do, one would think I’ve cooked savory dishes with peanut butter yet, this is my first. The recipe has hundreds of reviews and I read almost all of them, finally deciding on a few changes I would make based on the reviews.
I wasn’t sure what Michael would think of this dish, especially when I served it as a stand-alone dinner. He loves pasta, including totally undressed noodles, so I forged ahead with high hopes. He loved it, as did I. The peanut flavor wasn’t overwhelming nor was the sesame oil as I cut back on both. The raw red peppers and al dente snap peas definitely added crunch. Next time I make this I will follow reviewers advice and add some chopped peanuts and cilantro.
I was afraid Michael wouldn’t leave enough left for me to photograph then feed to the chickens, goats and emus! They are the final arbiters in determining the merits of a recipe.
The chickens loved it! The emus and goats, not so much.
This time our opinion outweighs the goats and emu. This salad is a delightful change of pace and a great alternative for a meatless meal.
- Kosher salt
- 1 pound thin spaghetti
- 1 pound sugar snap peas
- 1 cup vegetable oil (I used peanut oil)
- ¼ cup rice wine vinegar
- ⅓ cup soy sauce
- 3 tablespoons dark sesame oil (I used 1 TBSP)
- 1 tablespoon honey (I used more)
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 3 tablespoons toasted white sesame seeds, divided
- ½ cup smooth peanut butter
- 2 red bell peppers, cored and seeded, and thinly sliced (I used only 1)
- 4 scallions (with and green parts), sliced diagonally
- 3 tablespoons chopped fresh parsley leaves (I used chives but will use cilantro next time)
- 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 tablespoons 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 tablespoon of sesame seeds and the parsley and toss together.
Next month, on the first Friday of February I’ll be back with another Ina recipe. This time we’ll be featuring Main Courses! Thanks for visiting and please wander around to all the Ina Friday Bloggers and see what recipe they are sharing. You can click on the In-Linkz button below or visit the Ina Friday bloggers websites.
- Ansh @ Spice Roots
- Bhavna @ Just a Girl From AAmchi Mumbai..
- Chaya @ Bizzy Bakes
- Linda, @ Tumbleweed Contessa
- Mary @ Everyday Miracles and Mayhem at the Buck ’n Run Ranch
- Minnie @ The Lady 8 Home
- Mireya @ My Healthy Eating Habits
- Peggy@ Pantry Revisited
- Rocky Mountain Woman @ Rocky Mountain Woman
- Veronica@ My Catholic Kitchen