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1
To infuse oil, heat canola oil with garlic, ginger and chili flakes in a measuring cup in the microwave for 30 to 60 seconds (or heat in a very small pan over medium-low heat for 2 to 3 minutes) until hot with rising bubbles.
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2
Stir in sesame oil.
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3
If using within a few hours, leave at room temperature; otherwise cover and refrigerate until needed.
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4
Cover beans generously with cold water and bring to a boil.
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5
Reduce heat, cover and simmer 1 1/2 hours or until just tender.
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6
Check occasionally to make sure beans remain covered with simmering water.
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7
Drain and cool.
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8
Beans can be covered and refrigerated or frozen.
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9
Cook pasta in boiling salted water for the minimum number of minutes stated on pasta package, usually about 5 for vermicelli and 4 minutes for capelli d'angelo.
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10
Drain; immediately refresh under cold running water until cooled.
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11
Combine drained pasta, cooked beans, chicken, green onions, carrot and coriander in a large mixing bowl.
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12
Finely grate zest from lime and squeeze juice (about 2 tbsp/25 mL); stir zest and juice with sugar, soy sauce and salt.
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13
Then whisk into infused oil.
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14
Pour over pasta mixture; toss from the bottom of the bowl until ingredients are shiny and evenly mixed.
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15
Covered and refrigerated, salad keeps well for a day or two.
