Hot And Cold Oriental Noodles

12 ounces angel hair pasta
8 ounces bean sprouts fresh
2 large carrots coarsely grated
6 scallions sliced thinly
1/4 cup chopped fresh parsley or to taste,
divided use

Dressing:
1 tablespoon oriental hot chili oil or as noted
3 tablespoons soy sauce or less (2 to 3)
1/4 cup rice vinegar or
white wine vinegar
2 tablespoons sugar
2 tablespoons undiluted orange juice concentrate

Garnishes:
1/2 cup dry-roasted peanuts chopped, for garnish
2 seedless oranges as noted

Cook the angel hair pasta until al dente. When it's done, drain and rinse it under cold water until it's cool, and transfer it to a large bowl. In the meantime, place the bean sprouts in a steamer basket over an inch or so of water in a large saucepan. Steam them over medium-high heat, covered, until they're just wilted, about 2 to 3 minutes. Alternatively, simply place them in a saucepan with a half inch of water and steam, covered, for 2 to 3 minutes. Drain and rinse them under cold water until they're cool. Prepare the carrots, scallions, and parsley as directed (reserve half of the parsley for garnish); combine them in a large bowl with the cooked and cooled pasta and the sprouts.

Dressing:
Add pepper oil to taste, or use 1 tablespoon dark sesame oil plus 1 to 2 teaspoons chili powder (allow to stand awhile). In a small bowl, combine the dressing ingredients and pour the dressing over the pasta mixture. Toss well to coat all the strands, then garnish the top with the reserved parsley and chopped peanuts.

Oranges:
Clementine's or tangelos. Peel and section; pass around on a plate, if desired.