Break noodles into 3-inch lengths; cook according to package directions. Drain and rinse with cold water; set aside. In a large bowl, combine remaining ingredients except carrot, peanuts and cilantro; stir until sugar dissolves. Stir in noodles and remaining ingredients; cover and refrigerate at least one hour. Toss salad again just before serving; add a little more soy sauce and vinegar if mixture seems dry. Serve chilled.
Tip: Whip up a jarful of homemade buttermilk dressing...wonderful on tossed salads and a delicious dip for fresh veggies too. Blend 1/2 cup buttermilk, 1/2 cup mayonnaise, one teaspoon dried parsley, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/8 teaspoon dill weed and a little salt and pepper. Keep refrigerated.
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