Chinese-Style Peanut Noodle Salad

Preparation

1. Boil the noodles al dente in salted water, drain, and shake dry.
2. Toss with 2 fl oz (60 mL) of the vinaigrette and allow to mellow at room temperature 1 hour.
3. Use a mandoline or food processor to cut the carrot and broccoli into very fine, long shreds.
4. Separately blanch the