Ina Garten's Crunchy Noodle Salad, With My Changes.

This is a terrific recipe however I made some changes. I wanted this dish served hot and her recipe is a salad. I also added red pepper flakes to the sauce and replaced the parsley with cilantro. I didn't use the scallions and I like to place a wedge of fresh lime on each plate.

All of the prep needs to be done in advance.

Heat thoroughly. Drain pasta and place on a platter, top with sauce. Garish with cilantro and a sprinkle of sesame seeds.

To make sauce, in a bowl mix together: 1 c. Vegetable Oil, 1/4 c. Rice Vinegar, 1/3 c. Soy Sauce, 2 Tbl Sesame Seed Oil, 1 Tbl Honey, 2 Tbl Grated Fresh Ginger, 1 Tbl Sesame Seeds, 1 Tbl Toasted Sesame Seeds (Find this at an Asian store), 1/2 c. Creamy Peanut Butter, 1 tsp. Salt, 1/4 tsp Red Pepper Flakes, 2 Tbl Fresh Cilantro Leaves.
Slice 1 1/2 lbs. raw Chicken, julienne 1 Red Pepper, cut ends off 1 lb Sugar Snap Peas. Boil a pot of water and cook 12 oz Angel Hair ot Thin Spaghetti. While pasta is cooking, preheat a large skillet or 2 skillets if food won't fit easily. Cook chicken in a separate skillet if using 2, pictured 7 Qt Calphalon Sauteuse. Keep each ingredient separate or it will all taste like red pepper. Lightly oil the pan(s) and cook all 3 ingredients at the same time until just done. Add sauce.

Same recipe with julienne pork and bean threads.