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Steps
1
Cook peas as directed on bag. Drain; cool 10 minutes. In large bowl, mix cooled peas and remaining salad ingredients.
2
In small bowl, mix contents of seasoning packet from noodles, vinegar, oil, sugar and pepper until well blended. Pour dressing over salad; toss to coat. Refrigerate until chilled, at least 2 hours.
3
Break noodles into 3/4-inch pieces. Before serving, stir noodles, almonds and sesame seed into salad. Garnish with leaf of red cabbage, if desired.
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*To toast almonds, spread in thin layer in microwavable pie pan; microwave on High 6 to 7 minutes, stirring frequently, until light golden brown.
**To toast sesame seed, spread in 8-inch skillet; cook over medium heat 8 to 10 minutes, stirring frequently, until light golden brown.
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