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I always make a large vat of these since they're lovely to keep to pick at in the fridge, too. Plus, although they're easy to make, you do need quite a few ingredients - and this holds true whether you're making a small or big batch, so may as well go all out. I buy ready-cooked egg noodles from the supermarket, which make these even faster to fix.
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Put the mange-tout, bean sprouts, sliced red pepper, sliced scallions and noodles into a bowl.
Pour over the dressing and mix thoroughly to coat everything well.
Sprinkle with the sesame seeds and coriander/cilantro and pack up as needed.
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Butter Lettuce Salad with Pickled Sugar Snap Peas and Homemade Thousand Island Dressing
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