for the salad:
1 pound thin Asian noodles or angel hair
8 ounces snow peas, sliced into strips
1 red bell pepper, sliced into strips
1 cup diced scallions
1 cup dry roasted, unsalted peanuts
for the dressing:
1/3 cup brown rice vinegar
1/4 cup tamari or soy sauce
2cloves garlic, crushed
1 teaspoon freshly grated ginger
1 tablespoon honey
1/2 cup canola or vegetable oil
2 tablespoons toasted sesame oil
or hot sesame oil
Bring 4 quarts of water to boil in a large pot. Cook noodles for 8 minutes or until just tender. Drain and rinse well. Add snow peas and peppers. Set aside.
Whisk together rice vinegar, soy sauce, garlic, ginger and honey. Add both oils in a thin stream and blend well.
Pour dressing over noodles and add the peanuts and scallions. Toss well to coat noodles with dressing. Serve at room temperature.