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Slow Cooker Honey Mustard Chicken Sandwiches
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| 1/4 cup red wine vinegar |
| 1/4 cup peanut oil |
| 1 tsp sesame oil |
| 1/4 cup soy sauce |
| 1 clove garlic, minced |
| red pepper flakes, to taste |
- Boil water in a large kettle. Cook noodles according to the package directions. Drain, rinse well under cold running water and drain thoroughly.
- Whisk all the dressing ingredients in a salad bowl. Add noodles, carrots, and snow peas; toss well.
- Serve on a bed of lettuce leaves, sprinkle with crushed peanuts and garnish with pickled ginger.
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