Prepare noodles according to package directions or cook in boiling water for 3 minutes or until tender. Drain and rinse under cold running water; drain again. In a salad bowl, toss noodles with spinach and red pepper. Thai Dressing: In food processor or blender, process peanuts and ginger until finely chopped. Add lemon juice, water, soy sauce, sugar, vegetable and sesame oils and hot pepper flakes; process to mix. Pour dressing over noodle mixture; toss to mix. Sprinkle with chopped cilantro. Fat: 6g Fibre: 2g Posted to MM-Recipes Digest V4 #232 by Bonnie & Tim Annis on 02 S, ep 1997