Crowd-pleasing pea recipes

Noodle Salad 
with Snow Peas
serves 4 as an appetizer

Shown above, the lively flavours and crunchy vegetables combine to make a lovely noodle salad.

Ingredients
Spicy Peanuts
1⁄2  cup (125 mL) unsalted peanuts, shelled
1  tsp. (5 mL) vegetable oil
1⁄2  tsp. (2 mL) paprika
1⁄2  tsp. (2 mL) Tabasco
Pinch each salt and pepper

Dressing
1  tsp. (5 mL) orange zest
2  tbsp. (30 mL) fresh orange juice
2  tsp. (10 mL) fresh ginger, minced
1  clove garlic, minced
2  tbsp. (30 mL) rice vinegar
1  tbsp. (15 mL) light soy sauce
1  tbsp. (15 mL) honey
1⁄2  tsp. (2 mL) Tabasco
2  tbsp. (30 mL) toasted sesame oil
1  tbsp. (15 mL) vegetable oil

Salad
25 snow peas, stringed and halved 
diagonally
1⁄2  cup (125 mL) carrot, julienned
4  oz. (115 g) thin egg noodles or capellini
1⁄2  cup (125 mL) radish, sliced into thin half moons
1 small yellow pepper, julienned
2 green onions, thinly sliced diagonally
2 tbsp. (30 mL) fresh cilantro or parsley, finely chopped
 
Directions
Preheat oven to 350°F (180°C). Prepare spicy peanuts by combining peanuts, oil, paprika, Tabasco, salt and pepper. Roast in a small baking pan until peanuts begin to brown, about 5 to 7 minutes. Cool and set aside.

Combine dressing ingredients, from orange zest through to Tabasco, in a small bowl. Slowly add both oils, whisking until emulsified.

Bring a large pot of salted water to a boil. Blanch snow peas and carrots for 1 minute. With a slotted spoon, transfer to a colander, then rinse under cold water and set aside to drain. Drop noodles into same boiling water and cook according to package directions. Toss noodles into another colander, rinse with cold water and drain.

Toss together noodles, vegetables and dressing in a large salad bowl until well mixed. Let sit at room temperature for 30 minutes so flavours develop. When ready to serve, add cilantro or parsley and top with spicy peanuts.