Crispy Spaghetti Salad
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
In Russia, pasta is traditionally considered a side dish, while in Asia, cold noodle salads are a familiar sight. Italians, for example, have adopted this idea and given it their own national flavor. These salads are especially delicious in warmer months; they're prepared in advance and are easy to take on the go. This version of the dish is sure to please the whole family—kids will love the crunch, and adults will appreciate the aromatic combination of spices and the abundance of vegetables.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 250 g of thin spaghetti
- 450 g sugar snap peas in pods
- 1 cup vegetable oil
- 1/4 tbsp. rice wine vinegar
- 1/3 cup soy sauce
- 3 tablespoons black sesame seeds
- 1 tbsp. honey
- 2 cloves garlic, finely chopped
- 1 teaspoon coarsely grated fresh ginger
- 3 tbsp toasted white sesame seeds, separated
- 0.5 cup peanut butter
- 2 red bell peppers, cored and seeded, thinly sliced
- 4 green onions (white and green parts), cut diagonally
- 3 tablespoons chopped parsley leaves
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Recipes with similar ingredients: spaghetti pasta, sugar snap peas, sweet pepper, Peanut butter, wine vinegar, soy sauce, ginger root, green onions, parsley, honey, sesame
Cooking the dish according to the recipe:
- 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 sweet peas, bring the water back to a boil, and cook for 3-5 minutes, until the skins are tender. Remove the peas with a slotted spoon and transfer them to a bowl of ice water. Drain.
- Salad dressing: In a medium bowl, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds, and peanut butter.
- In a large bowl, combine the spaghetti, sweet peas, bell pepper, and green onions. Drizzle with the dressing. Add the remaining 1 tablespoon of sesame seeds and parsley, and toss to combine.
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