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CHINESE NOODLE SALAD

8 ounces (4 cups) uncooked fine egg noodles
1 small onion, thinly sliced
2 garlic cloves, minced
1 tablespoon oil
1 cup finely chopped, cooked shrimp, or crumbled firm tofu
1/2 cup (1 medium) shredded carrot
3 tablespoons soy sauce
1/8 teaspoon pepper
1/2 cup broth
2 tablespoons chopped fresh parsley or cilantro
2 tablespoons finely chopped peanuts
Lemon wedges (optional)

Cook noodles to desired doneness as directed on package. Drain,
rinse with cold water.

In large skillet over medium-high heat, cook onion and garlic in
oil until crisp-tender. Add shrimp, carrot, soy sauce, and pepper,
stir-fry about 1 minute. Stir in cooked noodles and broth. Serve
immediately or refrigerate until thoroughly chilled. Garnish with
parsley and peanuts, serve with lemon wedges, if desired.

Makes 5 (3/4-cup) servings.

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