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Cold Sesame Noodles 66

['1 cup light soy sauce', '3/4 cup sugar', '1/2 cup black Chinese vinegar or balsamic vinegar', '1/2 cup unseasoned rice vinegar', '1/2 cup Shaoxing wine (Chinese rice wine) or dry Sherry', '1 cup (packed) fresh cilantro leaves', '1/2 cinnamon stick, broken into pieces', '1/2 tablespoon coriander seeds', '1/2 red Thai chile or red jalapeño chile', '4 coils bean thread noodles (saifun),* from two 5- to 6-ounce packages', '4 cups mung bean sprouts', 'Peanut-Sesame Sauce', '1 large Fuji apple, quartered, cored, cut into matchstick-size strips', '1 cucumber, peeled, quartered lengthwise, seeded, cut into matchstick-size strips', '5 green onions, chopped', '1/3 cup chopped crystallized ginger', 'Thin apple slices', 'roasted salted peanuts', 'toasted sesame seeds']

Bring first 5 ingredients to boil in medium saucepan over medium heat, stirring until sugar dissolves. Mix in cilantro, cinnamon, coriander, and chile. Remove from heat; steep 45 minutes. Strain into bowl. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)
Place noodles in large bowl. Add boiling water to cover. Let stand until noodles are soft, separating occasionally, about 10 minutes. Drain; return noodles to bowl. (Can be prepared 4 hours ahead. Let stand at room temperature. Before using, cover with warm water; drain well.)
Pour 1/4 cup broth into each of 6 shallow bowls. Top with sprouts, noodles, Peanut-Sesame Sauce, apple, cucumber, green onions, and ginger. Garnish with apples, peanuts, and sesame seeds.
*Clear dried noodles, also known as cellophane or transparent noodles; sold in the Asian foods section of some supermarkets and at Asian markets.

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