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Cook rice noodles according to package directions, leaving out any fat or salt that may be called for. Combine broth, soy sauce, sugar and salt, and stir together till sugar dissolves.
From Cooking Light. This is an outstanding recipe. It tastes even better cold, the next day! The snow peas and mung sprouts were my own addition, so feel free to leave them out. Perfect to take to lunch the day after serving for dinner!
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