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Ingredientes
- 1 lb. thin spaghetti
- 1 lb. sugar snap peas or snow peas (I used snow peas)
- 1 cup vegetable oil
- 1/3 cup rice wine vinegar
- 1/3 cup soy sauce
- 3 tablespoons dark sesame oil
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1/2 cup smooth peanut butter
- 2 red bell peppers, cored, seeded and thinly sliced
- 4 scallions (with white and green parts) sliced thinly
- 1 cucumber, peeled and thinly sliced
- 3 tablespoons chopped fresh parsley leaves
- salt and pepper to taste
View Full Recipe at Pots and Pins
