Asian Noodle Salad with Peanut Dressing

Asian noodle salad with snap peas and sliced red bell peppers tossed with peanut dressing made with sesame oil, soy sauce, honey, garlic, fresh ginger and toasted sesame seeds!

Course Salad

Cuisine Asian

Keyword Asian noodle salad, Asian peanut dressing, Asian peanut salad

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 487kcal

Ingredients

Peanut Salad Dressing:

3 tablespoons vegetable oil
¼ cup dark sesame oil
¼ cup rice wine vinegar
⅓ cup soy sauce
2 tablespoons honey
2 cloves garlic , minced
1 teaspoon ginger , grated or ¼ teaspoon dried ginger
3 tablespoons sesame seeds , toasted, divided
½ cup creamy peanut butter such as JiF

Asian Noodle Salad:

1 pound spaghetti or linguine
1 pound sugar snap peas
2 red bell peppers , cored and seeded, and thinly sliced
4 green onions , sliced

Instructions

How to make peanut salad dressing:

In a medium bowl, combine and whisk together the vegetable oil, sesame oil, rice wine vinegar, soy sauce, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter. Optional: if your sauce is to thick, add a little bit of water at a time to reach the desired consistency (maximum ¼ cup of water).

How to make Asian noodle salad:

Bring a large pot of salted water to a boil. Add the spaghetti (or linguine) and cook according to package directions. Drain, rinse under very cold water (to stop cooking), drain again and set aside.
Bring another pot of salted water to a boil, add the sugar snap peas, and cook for about 5 minutes, until peas are crisp tender. Drain, rinse under very cold water (to stop cooking), drain again and set aside.
Combine the noodles, sugar snap peas, rec bell peppers and green onions (scallions) in a large bowl. Pour the dressing over the noodle-veggie mixture. Add the remaining 1 tablespoon of sesame seeds and toss together.

Notes

Adapted from Food Network

Nutrition