Noodle Salad with Citrus & Spicy Peanuts

From Annie Somerville's Fields of Greens cookbook, with slight alterations. Fresh summery flavor, perfect for spring!

MARINADE:
zest of 1 orange
1/2 cup fresh orange juice
2.5 Tbsp grated fresh ginger
3 Tbsp rice vinegar
5 Tbsp soy sauce
3 Tbsp sherry
1/2 cup toasted sesame oil
1.5 Tbsp sugar
1/4 tsp salt
1-2 jalapeno or serrano chiles, seeded and stemmed

Using a citrus zester or veggie peeler, remove the zest (colored rind) of one orange, and slice into long threads. Be careful to get the orange part, but not the white. Set aside.
Combine remaining marinade ingredients in blender.

SPICY PEANUTS
1 cup raw peanuts
1/2 tsp peanut oil
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp salt

Preheat oven to 325. Combine ingredients in small bowl. Roast nuts on cookie sheet about 12 minutes. Let cool.

THE SALAD
1/2 cup spicy peanuts, chopped
1/2 oz piece of fresh ginger
salt
2 medium-sized carrots, cut into matchsticks
1 cup snow peas, strings removed, and cut into matchsticks
16 oz brown rice spaghetti
3 Tbsp chopped fresh cilantro
1 tsp hot pepper flakes

Set a large pot of water in the stove to boil.

Slice ginger into thin threads.

When water boils, add 1 tsp salt.

Drop carrots and snow peas into water and blanch about 30 seconds, until brightly colored. Scoop them out with a strainer, rinse under cold water, and set aside to drain.

Cook noodles, stirring frequently. Drain & rinse under cool water.

Combine noodles, ginger, veggies, cilantro, red pepper flakes, and marinade. Top with peanuts.