Crispy Spaghetti Salad

Ingredients:

• 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

Preparation:

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 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.
3. 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.
4. 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.