Source: foodnetwork.com:  Ina Garten: Crunchy Noodle Salad

Notes:

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.

Ingredients

• 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

Directions

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.