Asian Noodle Salad

• 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

1. For the salad: Bring a pot of water to a boil.
2. Cook the spaghetti to al dente according to the package directions.
3. Drain, rinse and let cool.
4. Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale.
5. Add the peanuts and toss together.
6. For the dressing: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl.
7. Pour the dressing over the salad and mix together with tongs or your hands.
8. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in.
9. It's a very organic process.
10. Transfer to a large platter and serve.

thin spaghetti, carrots, baby sweet peppers, bean sprouts, cucumbers, scallions, fresh cilantro, head, head, kale, peanuts, olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, fresh ginger, sesame oil, garlic

Taken from www.foodnetwork.com/recipes/ree-drummond/asian-noodle-salad.html (may not work)