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Ingredients
  • 4 cups / 225 g Chinese thin rice noodles
  • 3 Tbsp sesame oil
  • 3 to 4 cloves garlic, chopped
  • 2 small carrots, julienned
  • 1 red bell pepper, thinly sliced
  • 1 stalk celery, thinly sliced on the bias
  • 1 small red onion, thinly sliced
  • 2 in / 5 cm piece ginger, julienned
  • 2 tsp black pepper
  • 2 tsp salt
  • 4 Tbsp Shaoxing cooking wine or rice wine vinegar
  • Zest & juice from 1 orange
  • 2 Tbsp ketchup manis [Indonesian soy sauce]
  • 1 tsp Sichuan peppercorns, ground
  • 2 Tbsp sambhal olek [Indonesian chili sauce]
  • 2 Tbsp peanut butter
  • 2 cups / 135 g spinach leaves, sliced
  • 1 cup / 340 g purple cabbage, sliced
  • 2 Tbsp chopped cilantro
  • 2 Tbsp toasted & chopped peanuts
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