1. Cook the pasta in a large pot of boiling water until al dente, 3 to 4 minutes, or according to package directions. Drain in a colander and rinse briefly under cold running water and drain again. Place the pasta in a serving bowl and toss with 1/2 teaspoon of the oil.
2. Grate 2 teaspoons of zest from one of the oranges. With a serrated knife, remove the peel and white pith from both oranges. Working over a strainer set over a medium bowl, cut out the orange sections from in between the membranes, letting them drop into the strainer. Squeeze the juice from the membranes into the bowl.
3. To the freshly squeezed orange juice in the bowl, add the remaining 2 1/2 teaspoons peanut oil, the orange zest, orange juice concentrate, soy sauce, ginger and sugar, and whisk with a fork to blend.
4. Pour the dressing over the pasta. Add the carrots, bell pepper and scallions and toss again. Sprinkle with the peanuts.
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|Serving Size: 1 Serving (234g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 44 (14%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 298.5mg||10 %|
|Potassium 581.1mg||15 %|
|Total Carbohydrate 64.8g||19 %|
|Dietary Fiber 10.1g||40 %|
|Sugars, other 54.8g|
|Protein 6.2g||9 %|
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Calories per serving: 316
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