Salade de nouilles à l’asiatique

Source:  Ina Garten: Crunchy Noodle Salad


  1. J’ai fait la moitié de la recette.
  2. J’ai ajouté une trentaine de crevettes sautées et 2 carottes râpées à la salade.  Laisser la salade au frigo quelques heures avant de servir pour développer les saveurs.


  • Kosher salt
  • 1/2 (1/4) pound thin spaghetti (ou nouilles asiatiques)
  • 1 pound sugar snap peas
  • 1 (1/2) cup vegetable oil  (ou huile d’olive)
  • 1/4 cup (2 c. à table)  rice wine vinegar
  • 1/3 cup (3 c. à table) soy sauce
  • 3 (1 1/2) tablespoons dark sesame oil
  • 1 (1/2) tablespoon honey
  • 2 (1) garlic cloves, minced
  • 1 (1/2) teaspoon grated fresh ginger
  • 3 (1 1/2) tablespoons toasted white sesame seeds, divided
  • 1/2 (1/4) cup smooth peanut butter
  • 2 red bell peppers, cored and seeded, and thinly sliced
  • 4 scallions (with and green parts), sliced diagonally


  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
  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.
  3. For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
  4. Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

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