Prepare the spaghetti -- bring a large pot of water to a rolling boil. Place spaghetti in pot (I use a whole regular-sized box.) Stir. Cook fully, about 8 minutes. Remove from water and immediately rinse thoroughly with cold water to stop the cooking. Set aside to dry.
Using the same boiling water, or a new pot, boil sugar snap peas for 3 minutes. While they are cooking, prepare an ice bath to shock the peas when the three minutes is up -- take the peas out of the boiling water and stop their cooking by plunging them into the ice bath. Take out and dry.
Make the dressing by combining the wet ingredients -- I'd recommend starting with the vegetable oil, then adding soy sauce, rice vinegar, ginger, then peanut butter. Whisk to combine.
When 1-2 hours from serving, combine noodles, vegetables and dressing; toss. Chill until ready to serve, but not more than 8 hours, as the dressing will eventually cause the noodles to get mushy.
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|Serving Size: 1 Serving (266g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 222 (79%)|
|Amt Per Serving||% DV|
|Total Fat 24.6g||33 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 14.6g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 0mg||0 %|
|Sodium 36.6mg||1 %|
|Potassium 946mg||25 %|
|Total Carbohydrate 12.4g||4 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 8.6g|
|Protein 5.8g||8 %|
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Calories per serving: 280
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