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Combine water and salt in a large stock pot and bring to a boil.
Add pasta and cook until al dente.
Drain thoroughly in a large colander, rinse with cool water and drain again; set aside.
Combine all other ingredients except green onions, peas, carrots and almonds in a saucepan and stir well over high heat until gently boiling.
Remove from heat.
Toss noodles and sauce in a large bowl.
Allow to cool slightly.
Toss with remaining ingredients, cover and refrigerate.
Serve well-chilled.