Nick and I hosted our 2nd Annual Deep Fry party this past weekend. The concept is that everyone brings something to deep fry, and we all share in the goodness that is produced! Not that I wouldn't love to only eat deep fried foods, but I wanted some variation for those that cannot eat a lot of fried food (including myself). I had seen this recipe on the Food Network and it looked quite tasty! I would recommend serving this immediately instead of letting it sit in the refrigerator for too long. The dressing was so delicious and I think it would be tasty on other items as well. I did alter this recipe a little so that it wouldn't be too oily. Enjoy!
Ingredients
- Kosher salt
- 1/2 pound thin spaghetti
- 1 pound sugar snap peas (I wouldn't use frozen)
- 1/2 cup vegetable oil
- 1/4 cup rice wine vinegar
- 1/3 cup soy sauce
- 2 tablespoons dark sesame oil
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 3 tablespoons toasted white sesame seeds, divided
- 1/2 cup smooth peanut butter
- 1-2 bell peppers (I used yellow), cored and seeded, and thinly sliced
- 3 scallions (with and green parts), sliced diagonally
- 3 tablespoons chopped fresh parsley leaves (optional)
Directions
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 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. 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. 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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