Prepare dressing first to allow time to cool.

1. Put mirin into a small sauce pot and cook over medium heat until reduced by 1/3.
2. Add the soy sauce, sugar, red chili flakes and citrus juices and simmer until the sugar is dissolved.
3. Remove from the heat and cool. Store in a non-corrosive container.
4. Cut the Napa cabbage and red cabbage into chiffonade (very thin slices). Place into a very large salad bowl.
5. Cut the snow peas and carrots into julienne (thin matchsticks), add to the cabbage.
6. Cut the wonton skins into julienne and deep fry at 350 degrees until crispy and golden. Drain on paper towel and reserve OR use canned Chinese noodles.
7. Chop the peanuts, cilantro and green onions and reserve seperately.
8. Toss all of the vegetables together to combine. (Up to here can be done a day ahead)
9. When ready to serve the slaw, add the fried wonton strips or Chinese noodles to the vegetable mixture, drizzle with the dressing and toss thoroughly.
10. Garnish with the chopped peanuts, cilantro and green onions and serve immediately.