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THAI NOODLE SALAD 
2 tbsp. smooth peanut butter
2 tbsp. soy sauce
4 tsp. rice wine
1 tbsp. grated fresh ginger
2 tsp. minced garlic
1 tsp. oriental sesame oil
1/2 tsp. chili oil
1/2 c. vegetable or chicken broth
2 sliced carrots
2 oz. snow peas
12 oz. Japanese noodles, cooked according to pkg. directions

Whisk all ingredients except broth in a large bowl. Gradually add broth. Steam carrots and snow peas; drain. Add to dressing, then toss. Add noodles. Serve salad cold or at room temperature. Serves 6.
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