Ingredients
1 lb. Thin Spaghetti
1 1/2 cups Pea Pods, julienned
1-2 Red Peppers, thinly sliced
1 1/2 cups Carrots, julienned
3-4 Scallions, thinly sliced
Sesame Seed Toasted (optional)
Dressing:
1 Cup Sesame Oil
14 Tablespoon Soy Sauce
12 Tablespoon Sugar
8 Tablespoon Rice Vinegar
6 Garlic Cloves, minced
Preparation
Combine all dressing ingredients in a bowl and whisk until combined. Set aside.
Cook the spaghetti according to the package directions, drain, and rinse with warm water. Allow to drain completely. Add half of the dressing to noodles while warm. Mix well. Add all of the salad ingredients and the remainder of the dressing to the noodles. Toss to mix. Refrigerate until cold. Stir before serving. Sprinkle with sesame seeds (optional)
