Friday, June 18, 2010

Cruncy Asian Noodle Salad

I found this recipe on Food Network, but made it my own way (of course). This is good for a pot-luck or barbecue.

1/2 lb. penne pasta
8 oz. sugar snap peas
1/2 red bell pepper--julienned
1 medium carrot--julienned
2 green onion stalks-cut at a diagonal
1/2 cup fresh parsley--chopped
3 Tbsp. sesame seeds--toasted

1/4 cup rice wine vinegar
1/3 cup soy sauce
1/4 cup honey
1/3 cup smooth peanut butter
1 clove garlic
1/2 tsp. ginger
3/4 cup canola oil

1. Boil pasta according to directions. With about 2 minutes of cooking time left, add sugar snap peas to blanch. drain and rinse with cold water
2. Meanwhile, add all dressing ingredients to blender except oil. Puree, then slowly drizzle in oil.
3. In a large bowl, mix cooked noodles and peas, dressing, and other ingredients. Let sit at least an hour.

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