Cellophane Noodle And Vegetable Salad

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Four 1.75-ounce packages dried cellophane noodles

2 tablespoons sesame seeds

1/4 cup plus 2 tablespoons soy sauce

3 tablespoons honey

3 tablespoons Asian sesame oil

6 ounces jicama, peeled and julienned

2 medium carrots, julienned

2 scallions, thinly sliced

1 medium cucumber—peeled, seeded and cut into 1/3-inch dice

1 jalapeño, seeded and minced

1 cup mung bean sprouts

Salt and freshly ground pepper

1/2 cup chopped roasted salted peanuts

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