Asian Noodle Salad submitted by Mom Johnson
Lots of veggies in this one! From the Pioneer Woman....

Cook the spaghetti to al dente according to package instructions; drain, rinse and let cool.

Mix together the cooked spaghetti and remaining salad ingredients except for the peanuts and toss together.

For the dressing: Whisk together the olive oil and remaining dressing ingredients.

Pour dressing over salad ingredients and toss. Add dressing and toss again. Sprinkle with peanuts. Transfer to a large bowl or platter and serve. 6-8 servings.

v 8 oz. thin spaghetti
v 1 1/2 cups shredded carrots
v 1 cup baby sweet peppers, seeded and sliced (about 1 bag)
v 1 cup fresh bean sprouts
v 2 English cucumbers, halved and thinly sliced
v 3 green onions, sliced
v 1 bunch cilantro, chopped
v 1/2 head Napa cabbage, sliced
v 1/2 head purple cabbage, sliced
v 1/2 bunch kale leaves, shredded
v 2 cups peanuts

v Dressing:
v 1/2 cup olive oil
v 1/3 cup soy sauce
v 1/4 cup oyster sauce
v 1/4 cup rice wine vinegar
v 1/4 cup brown sugar
v 3 T. chopped fresh ginger
v 1 T. sesame oil
v 2-3 cloves garlic, chopped