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|1/4 cup red wine vinegar|
|1/4 cup peanut oil|
|1 tsp sesame oil|
|1/4 cup soy sauce|
|1 clove garlic, minced|
|red pepper flakes, to taste|
- Boil water in a large kettle. Cook noodles according to the package directions. Drain, rinse well under cold running water and drain thoroughly.
- Whisk all the dressing ingredients in a salad bowl. Add noodles, carrots, and snow peas; toss well.
- Serve on a bed of lettuce leaves, sprinkle with crushed peanuts and garnish with pickled ginger.
Crisp on the outside, gooey on the inside.
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