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Thai Noodle Bowl

kept byCelestielj

serves 4


1 (8-ounce) package rice vermicelli noodles 1 teaspoon canola oil 1 tablespoon minced peeled fresh ginger 4 garlic cloves, minced 3 1/2 cups unsalted vegetable stock (such as Kitchen Basics) 2 1/2 tablespoons lower-sodium soy sauce 1 cup matchstick-cut carrots 1 red bell pepper, thinly sliced 1 small English cucumber, halved lengthwise and thinly sliced 5 tablespoons chopped fresh mixed herbs (such as basil, mint, and cilantro) 6 tablespoons chopped unsalted, dry-roasted peanuts 2 teaspoons chili oil



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