Sesame Noodle Salad

salt

2 Red bell peppers (cored, seeded and sliced thin)

6 scallions (sliced diagonally including the green)

3 tbsp parsley (chopped fresh leaves)

1 lb sugar snap peas

½ cup peanut butter (smooth)

4 tbsp toasted sesame seeds

2 garlic gloves (minced)

1 tsp ginger (fresh grated)

2 tbsp honey (mild tasting such as orange blossom)

3 tbsp dark sesame oil

⅓ cup soy sauce

¼ cup rice wine vinegar

1 cup vegetable oil

Cook spaghetti in salted water according to package directions, drain and set aside. Bring another large pot of salted water to a boil, add the snap peas, return to boil and cook for 5 minutes, until crisp but tender. Lift snap peas out with slotted spoon and immediately place them into a bowl of ice water then drain. In a medium bowl whisk together vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 3 tablespoons toasted sesame seeds and peanut butter.

In a large bowl combine spaghetti, snap peas, peppers, parsley and scallions. Pour dressing over the spaghetti mixture and toss? Add the remaining 1 tablespoon sesame seeds over top of salad.

Enjoy!

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Sesame Noodle Salad