Warm Korean Salad

• 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

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.

noodles, sesame oil, broccoli floret, red, red onions, cooking spray, smooth peanut butter, water, soy sauce, mirin, garlic, gingerroot, sweet thai sweet chili sauce, green onion, sesame seeds

Taken from www.food.com/recipe/warm-korean-salad-222307 (may not work)