Snow Pea Sesame Noodle Salad Recipe

Using a slotted spoon, remove the blanched snow peas and immediately plunge them into an ice bath. This stops the cooking process and helps them keep their bright green color. Once cooled, drain them well.

Bring the same pot of water back to a boil, then add the 1 pound spaghetti. Cook it according to the package directions until al dente, then drain and set it aside.

In a medium bowl, whisk together the 1/2 cup vegetable oil, 1/4 cup rice wine vinegar, 1/2 teaspoon soy sauce, 6 tablespoons sesame oil, 1 tablespoon honey, 2 cloves minced garlic, 1 teaspoon grated ginger, 2 tablespoons sesame seeds, and 1/3 cup smooth peanut butter until smooth and emulsified.

In a large bowl, combine the cooked spaghetti, 1 pound snow peas, 2 bell peppers (sliced), and 4 stalks sliced scallions. Gradually add the dressing to the spaghetti mixture, tossing to coat. You might not need all of the dressing; add it bit by bit until the salad is coated to your liking.