Asian Noodle Salad

Name: Asian Noodle Salad
Ingredients: 8 ounces thin spaghetti; 8-ounce bag julienne/fine-cut carrots (about 1 1/2 cups); 6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup); 4-ounce bag bean sprouts (about 1 cup); 3 English cucumbers, halved, seeds removed and sliced; 3 scallions, sliced; Up to 1 bunch fresh cilantro, chopped; 1/2 head or more napa cabbage, sliced; 1/2 head or more purple cabbage, sliced; 1/2 bunch kale, leaves torn off the stalks and shredded; 2 cups peanuts, chopped; 1/2 cup olive oil; 1/3 cup low-sodium soy sauce; 1/4 cup oyster sauce; 1/4 cup rice wine vinegar; 3 tablespoons chopped fresh ginger; 2 tablespoons sesame oil; 2 to 3 cloves garlic, chopped

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Ingredients

8 ounces thin spaghetti
8-ounce bag julienne/fine-cut carrots (about 1 1/2 cups)
6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)
4-ounce bag bean sprouts (about 1 cup)
3 English cucumbers, halved, seeds removed and sliced
3 scallions, sliced
Up to 1 bunch fresh cilantro, chopped
1/2 head or more napa cabbage, sliced
1/2 head or more purple cabbage, sliced
1/2 bunch kale, leaves torn off the stalks and shredded
2 cups peanuts, chopped
1/2 cup olive oil
1/3 cup low-sodium soy sauce
1/4 cup oyster sauce
1/4 cup rice wine vinegar
3 tablespoons chopped fresh ginger
2 tablespoons sesame oil
2 to 3 cloves garlic, chopped