Vietnamese Noodle-Vegetable Toss

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Oxmoor House


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6 cups water

6 ounces uncooked linguine-style rice noodles (such as Thai Kitchen)

1 tablespoon sugar

2 tablespoons water

1 tablespoon fish sauce

1 tablespoon fresh lime juice

2 cups packaged tricolor slaw mix

1 cup grated English cucumber

1 cup fresh bean sprouts

1 cup fresh cilantro leaves

1/2 cup chopped unsalted, dry-roasted peanuts

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