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    You are in: Home / Recipes / Warm Korean Salad Recipe
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    Warm Korean Salad

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    JustJanS's Note:

    You could add cooked rare beef, chicken or prawns to this if you wish to make more of a meal of it. **remember an Aussie tablespoon is 4 teaspoons

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    Ingredients:

    Servings:

    Units: US | Metric

    Sauce

    Directions:

    1. 1
      Cook the noodles according to the packet directions, drain, transfer to a large bowl and toss well with the sesame oil.
    2. 2
      Heat a frying pan and spray with oil. Add the capsicum, broccoli and onion and stir fry for about 3 minutes-or until tender-crisp.
    3. 3
      Sauce:.
    4. 4
      In a medium bowl, blend the peanut butter and warm water. Add the soy sauce, mirin, vegetables to the noodles; spoon sauce over and toss.
    5. 5
      Add the garlic ginger, chili sauce and spring onions; whisk well.
    6. 6
      Sprinkle with the sesame seeds and serve.

    Ratings & Reviews:

    • on January 20, 2008

      55

      Awesome! Easy, quick, and delicious! I left out the broccoli because I was out of it, and I only put in one onion, but otherwise I followed the recipe. This will be great served cold for lunch as leftovers, but it was great warm for dinner as well. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Warm Korean Salad

    Serving Size: 1 (491 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 449.2
     
    Calories from Fat 68
    15%
    Total Fat 7.6 g
    11%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 1115.0 mg
    46%
    Total Carbohydrate 87.0 g
    29%
    Dietary Fiber 6.3 g
    25%
    Sugars 16.6 g
    66%
    Protein 16.1 g
    32%

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