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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. thin spaghetti
- 8 oz. carrots (julienne/fine-cut, about 1 1/2 cups)
- 6 oz. sweet peppers (baby, seeded and sliced thinly into rings, about 1 cup)
- 4 oz. bean sprouts (about 1 cup)
- 3 English cucumbers (peeled and sliced)
- 3 scallions (sliced)
- 1 bunch fresh cilantro (chopped)
- 1/2 head napa cabbage (or more, sliced)
- 1/2 head purple cabbage (or more, sliced)
- 1/2 bunch kale (leaves torn off the stalks and shredded)
- 2 cups peanuts (chopped)
- cooked chicken (Chopped/shredded, optional)
- 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 Tbsp. fresh ginger (chopped)
- 2 Tbsp. sesame oil
- 3 cloves garlic (chopped)
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