Warm Korean Salad

Name: Warm Korean Salad
Ingredients: 250 g soba noodles or 250 g thin spaghetti; 2 teaspoons sesame oil; 1 cup broccoli floret; 1 medium red capsicum, thinly sliced; 12 red onions, cut into thin wedges; cooking spray; 1 12 tablespoons smooth peanut butter; 14 cup warm water; 2 tablespoons soy sauce; 1 12 tablespoons mirin; 2 garlic cloves, crushed; 1 teaspoon finely chopped gingerroot; 2 teaspoons sweet Thai sweet chili sauce; 14 cup thinly diagonally sliced green onion; 4 teaspoons sesame seeds, toasted

15 ingredients

8 steps

Ingredients

250 g soba noodles or 250 g thin spaghetti
2 teaspoons sesame oil
1 cup broccoli floret
1 medium red capsicum, thinly sliced
12 red onions, cut into thin wedges
cooking spray
1 12 tablespoons smooth peanut butter
14 cup warm water
2 tablespoons soy sauce
1 12 tablespoons mirin
2 garlic cloves, crushed
1 teaspoon finely chopped gingerroot
2 teaspoons sweet Thai sweet chili sauce
14 cup thinly diagonally sliced green onion
4 teaspoons sesame seeds, toasted

Directions

1

Cook the noodles according to the packet directions, drain, transfer to a large bowl and toss well with the sesame oil.
2

Heat a frying pan and spray with oil.
3

Add the capsicum, broccoli and onion and stir fry for about 3 minutes-or until tender-crisp.
4

Sauce:.
5

In a medium bowl, blend the peanut butter and warm water.
6

Add the soy sauce, mirin, vegetables to the noodles; spoon sauce over and toss.
7

Add the garlic ginger, chili sauce and spring onions; whisk well.
8

Sprinkle with the sesame seeds and serve.