Crunchy Noodle Salad Copyright 2006, Ina Garten, All Rights Reserved
Show: Barefoot Contessa
Episode: Going, Going, Gone

Kosher salt
1/2 pound thin spaghetti
1 pound sugar snap peas
1 cup vegetable oil
1/4 cup rice vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger
2 tablespoons white sesame seeds, toasted
1/2 cup smooth peanut butter
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 red bell peppers, cored and seeded, and thinly sliced
4 scallions (with and green parts), sliced diagonally
1 tablespoon white sesame seeds, toasted
3 tablespoons chopped fresh parsley leaves

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 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 vinegar, soy sauce, sesame oil, honey, garlic, ginger, 1 tablespoon sesame seeds, peanut butter, salt, to taste, and the pepper, 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 scallions and the parsley and mix again.