Peanut Noodle Salad Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			Kosher salt 1/2 pound thin spaghetti 1 pound sugar snap peas, cut in half 1/3 cup vegetable oil 1/4 cup rice wine vinegar 1/3 cup soy sauce 3 tablespoons dark sesame oil 1 tablespoon honey 2 garlic cloves, minced 1 teaspoon grated fresh ginger 3 tablespoons toasted white sesame seeds, divided 1/2 cup smooth peanut butter 2 red bell peppers, cored and seeded, and thinly sliced 4 scallions (white and green parts), sliced diagonally
			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 toss together.