Asian Noodle Salad

Name: Asian Noodle Salad
Prep time: 30 min
Cook time: 10 min
Yield: 6
Ingredients: 8 ounces thin spaghetti; One 8-ounce bag julienne/fine-cut carrots (about 1 1/2 cups); One 6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup); One 4-ounce bag bean sprouts (about 1 cup); 3 English cucumbers, peeled and sliced; 3 scallions, sliced; Up to 1 bunch fresh cilantro, chopped; 1/2 head or more napa cabbage, sliced; 1/2 head or more purple cabbage, sliced; 1/2 bunch kale, leaves torn off the stalks and shredded; 2 cups peanuts, chopped; 1/2 cup olive oil; 1/3 cup low-sodium soy sauce; 1/4 cup oyster sauce; 1/4 cup rice wine vinegar; 1/4 cup brown sugar; 3 tablespoons chopped fresh ginger; 2 tablespoons sesame oil; 2 to 3 cloves garlic, chopped

Asian Noodle Salad was pinched from <a href="http://www.foodnetwork.com/recipes/ree-drummond/asian-noodle-salad.html" target="_blank">www.foodnetwork.com.</a>

"Get this all-star, easy-to-follow Asian Noodle Salad recipe from Ree Drummond..."

INGREDIENTS

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8 ounces thin spaghetti

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One 8-ounce bag julienne/fine-cut carrots (about 1 1/2 cups)

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One 6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)

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One 4-ounce bag bean sprouts (about 1 cup)

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3 English cucumbers, peeled and sliced

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3 scallions, sliced

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Up to 1 bunch fresh cilantro, chopped

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1/2 head or more napa cabbage, sliced

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1/2 head or more purple cabbage, sliced

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1/2 bunch kale, leaves torn off the stalks and shredded

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2 cups peanuts, chopped

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1/2 cup olive oil

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1/3 cup low-sodium soy sauce

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1/4 cup oyster sauce

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1/4 cup rice wine vinegar

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1/4 cup brown sugar

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3 tablespoons chopped fresh ginger

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2 tablespoons sesame oil

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2 to 3 cloves garlic, chopped

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