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For dressing, in a large bowl whisk together yuzu ponzu, vinegar, ginger, and ¼ cup water.
In a large pot of boiling water cook noodles according to package directions, adding carrots, bell pepper, and chives the last 5 minutes of cooking. Drain. Transfer noodle mixture to bowl with dressing; toss to coat.
Serve warm or chilled. If noodles seem dry, toss with 1 to 2 tablespoons of water or vegetable broth before serving.