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Crunchy Noodle Salad

Prep Time:


Cook Time:


6 Servings


About the Recipe


  • Salt

  • 225g thin spaghetti

  • 450g sugar snap peas

  • 240ml vegetable oil

  • 60ml rice wine vinegar

  • 80ml soy sauce

  • 3 tbsp dark sesame oil

  • 1 tbsp honey

  • 2 garlic cloves, minced

  • 1 tsp grated fresh ginger

  • 3 tbs. toasted white sesame seeds, divided

  • 115g smooth peanut butter

  • 2 red peppers, cored and seeded, and thinly sliced

  • 4 spring onions, sliced diagonally

  • 3 tbsp chopped fresh parsley leaves


Step 1

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.

Step 2

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.

Step 3

For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons of the sesame seeds and peanut butter in a medium bowl.

Step 4

Combine the spaghetti, sugar snap peas, peppers and spring onions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining tablespoon of sesame seeds and the parsley and toss together.


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