Crunchy Asian Noodle Salad
This vibrant and refreshing Crunchy Asian Noodle Salad combines the delightful chewiness of thin spaghetti with crisp sugar snap peas, colorful bell peppers, and the aromatic flavors of garlic and ginger. Drizzled with a savory and slightly sweet dressing featuring rich peanut butter and aromatic sesame oils, this salad is a perfect side dish for any meal or a standalone light lunch. Ideal for potlucks or summer gatherings, it's both satisfying and visually appealing, making it a crowd-pleaser at any gathering.
6
Servings
467
Calories
18
Ingredients
Ingredients
Kosher salt
to taste (for boiling water)
Thin spaghetti
1/2 lb (uncooked)
Sugar snap peas
1 lb (trimmed)
Vegetable oil
1 cup (for dressing)
Rice vinegar
1/4 cup (for dressing)
Soy sauce
1/3 cup (for dressing)
Dark sesame oil
3 tablespoons (for dressing)
Honey
1 tablespoon (for dressing)
Garlic cloves
2 (minced)
Grated ginger
1 teaspoon (fresh)
Toasted white sesame seeds
2 tablespoons (for dressing)
Smooth peanut butter
1/2 cup (for dressing)
Salt
4 teaspoons (for seasoning)
Fresh ground black pepper
1 teaspoon (for seasoning)
Red bell peppers
2 (cored, seeded and thinly sliced)
Scallions
4 (sliced diagonally (white and green parts))
Toasted white sesame seeds
1 tablespoon (for garnish)
Chopped parsley
3 tablespoons (fresh for garnish)
Instructions
1
In a large pot, bring salted water to a vigorous boil. Add the thin spaghetti and cook according to package instructions until al dente. Once cooked, drain and set aside to cool.
2
In another pot of salted boiling water, carefully add the sugar snap peas and cook for about 3 minutes until they are crisp-tender. Using a slotted spoon, transfer the peas to a bowl filled with ice water to immediately stop the cooking process. Drain well once cooled.
3
To make the dressing, in a medium-sized bowl, whisk together the vegetable oil, rice vinegar, soy sauce, dark sesame oil, honey, minced garlic, grated ginger, 1 tablespoon of toasted sesame seeds, and smooth peanut butter. Season with salt and ground black pepper to taste.
4
In a large mixing bowl, combine the cooked spaghetti, cooled sugar snap peas, sliced red bell peppers, and sliced scallions. Pour the dressing over the salad mix and toss well until thoroughly incorporated.
5
Garnish the salad with the remaining toasted sesame seeds and freshly chopped parsley. Serve chilled or at room temperature.
Nutrition Information
31g
Fat
45g
Carbs
7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Crunchy Asian Noodle Salad?
It is a vibrant salad featuring thin spaghetti, crisp sugar snap peas, and bell peppers tossed in a savory peanut and sesame dressing.
Is this recipe suitable for vegetarians?
Yes, the Crunchy Asian Noodle Salad is tagged as a vegetarian dish.
How many servings does this recipe yield?
This recipe makes 6 servings.
What are the nutritional facts for one serving?
Each serving contains 467 calories, 31g of fat, 45g of carbohydrates, and 7g of protein.
What type of noodles are used in this recipe?
The recipe calls for half a pound of uncooked thin spaghetti.
How should the sugar snap peas be prepared?
Trim the peas, boil them for 3 minutes until crisp-tender, and then immediately place them in an ice bath to stop the cooking process.
What ingredients are in the dressing?
The dressing includes vegetable oil, rice vinegar, soy sauce, dark sesame oil, honey, garlic, ginger, toasted sesame seeds, and smooth peanut butter.
How much peanut butter is required?
The recipe uses 1/2 cup of smooth peanut butter for the dressing.
Does the recipe use fresh ginger?
Yes, it requires 1 teaspoon of fresh grated ginger.
How many garlic cloves should be used?
The recipe calls for 2 minced garlic cloves.
What kind of oil is used as the base for the dressing?
One cup of vegetable oil is used as the base for the dressing.
What type of vinegar is needed?
A quarter cup of rice vinegar is used to provide acidity to the dressing.
Is there honey in this recipe?
Yes, 1 tablespoon of honey is used to add a slight sweetness to the dressing.
How much soy sauce is included?
The dressing requires 1/3 cup of soy sauce.
What is the purpose of the dark sesame oil?
Dark sesame oil is used to provide a rich, aromatic toasted flavor to the salad.
How are the bell peppers prepared?
Two red bell peppers should be cored, seeded, and thinly sliced.
How should the scallions be cut?
Slice 4 scallions diagonally, including both the white and green parts.
What is used to garnish the salad?
The salad is garnished with toasted white sesame seeds and 3 tablespoons of fresh chopped parsley.
How many sesame seeds are needed in total?
Three tablespoons of toasted white sesame seeds are used in total: 2 in the dressing and 1 for garnish.
Can this salad be served at room temperature?
Yes, the salad can be served either chilled or at room temperature.
Is this a good dish for potlucks?
Yes, it is described as an ideal dish for potlucks and summer gatherings.
What is the carbohydrate content per serving?
There are 45g of carbohydrates in each serving.
How much protein is in this salad?
Each serving provides 7g of protein.
What is the total fat content?
The total fat content per serving is 31g.
How should the spaghetti be cooked?
Boil it in salted water according to the package instructions until it is al dente.
Is kosher salt mentioned in the recipe?
Yes, kosher salt is used for seasoning the water when boiling the pasta and peas.
How much black pepper is used?
The recipe calls for 1 teaspoon of fresh ground black pepper.
How many ingredients are in this recipe?
There are 18 ingredients used to prepare this salad.
What tags are associated with this recipe?
Tags include salad, noodle salad, asian cuisine, vegetarian, easy recipe, side dish, and healthy.
Does this recipe require an ice bath?
Yes, an ice bath is used to cool the sugar snap peas immediately after boiling to keep them crisp.