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Big Cool Noodle Bowl

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Washington Post
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main-dish dairy free dinner asian


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8 ounces thin dried rice noodles or angel-hair pasta

2 tablespoons chopped garlic

2 tablespoons sugar

1 teaspoon chili-garlic sauce or finely chopped hot red chili peppers, or 2 teaspoons crushed red pepper flakes, or to taste

6 tablespoons fish sauce

6 tablespoons water

Freshly squeezed juice from 1 or 2 limes (1/4 cup)

2 cups shredded lettuce or spring salad mix

3 cups shredded roast chicken

2 cups peeled and sliced cucumber

1 cup small sprigs mint and cilantro, combined

2 cups mung bean sprouts (optional)

1 cup shredded carrots

1/3 cup scallions, white and light-green parts, cut crosswise into thin slices

3/4 cup chopped roasted, salted peanuts

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