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INGREDIENTS

1/2 ts Vegetable oil
2 dr Chile pepper sesame oil
2 md Eggs ; beaten

Servings

INSTRUCTIONS

MMMMM---------------------------SAUCE-------------------------------- 2 dr Sesame oil 1/4 c Low sodium soy sauce 1/4 ts Mushroom oyster sauce 1 ts Rice vinegar 1 ts Sugar 1 pn Red pepper flakes; -(optional)MMMMM---------------------------PASTA-------------------------------- 8 oz Chow mein udon; or wheat -spaghettiMMMMM--------------------------STIR FRY------------------------------- 1 ts Peanut oil; for frying 2 Carrots; shredded 1 Piece fresh ginger; shredded -(1-inch) 1/4 lb Daikon; shredded 1 sm White onion; cut Into 1-inch slivers 2 Cloves garlic; minced 3 c Coarsely chopped Napa -cabbage 1 ts Sesame seeds; for garnish 1) To prepare egg strips: combine eggs and oils; beat well. Heat a skillet over medium heat. Add the beaten eggs and tilt the pan so that the eggs completely cover the bottom of the pan. Cook until the eggs are set, about 2 to 3 minutes. Transfer to a cutting board. Quarter the egg "crepe" then cut thin strips. 2) In a small bowl, combine ingredients for the sauce and set it aside. 3) Cook the noodles according to package directions. Drain, rinse in cool water, drain again, and place in a large bowl. 4) In a wok or skillet, heat the oil over medium-high heat. Add carrots, radish, onion and garlic. Cook 1 or 2 minutes. Add the cabbage and cook for 1 minute. Add the sauce and stir to coat. Add the drained noodles and stir to heat and coat. 5) Serve portions on heated plates; Top with egg strips and garnish with sesame seeds. Serve at once. PER SERVING (1/4 recipe) 304 cals, 6g fat (17%cff). estimated by MasterCook Adapted from a recipe (Cabbage Carrot Noodles : Baechu Dangoon Kuksu) in Flavors of Korea: Delicious vegetarian cuisine / Deborah Coultrip-Davis, Young Sook Ramsay (1998 Book Publishing Co). Original suggested less ginger, no daikon, no red pepper flakes, and no oyster sauce. NOTES : A Korean Radish is a white root vegetable from 3 to 10 inches long used in some kimchis and side dishes. If you can, purchase with their leaves intact (the leaves are good in salads). The daikon is not as crunchy as the Korean radish but can be substituted. PANTRY ~Nanka Seimen Chow Mein Udon; Annie Chuns Shiitake Mushroom Sauce (oyster sauce); Bonsai wheat soy sauce. Recipe by: Adapted from Flavors of Korea: Vegetarian Cuisine 1998

NOTES

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Cabbage Carrot Radish Noodles

1/2 ts Vegetable oil 
2 dr Chile pepper sesame oil 
2 md Eggs beaten

MMMMM---------------------------SAUCE--------------------------------      2 dr Sesame oil    1/4 c  Low sodium soy sauce    1/4 ts Mushroom oyster sauce      1 ts Rice vinegar      1 ts Sugar      1 pn Red pepper flakes;           -(optional)MMMMM---------------------------PASTA--------------------------------      8 oz Chow mein udon; or wheat           -spaghettiMMMMM--------------------------STIR FRY-------------------------------      1 ts Peanut oil; for frying      2    Carrots; shredded      1    Piece fresh ginger; shredded           -(1-inch)    1/4 lb Daikon; shredded      1 sm White onion; cut           Into 1-inch slivers      2    Cloves garlic; minced      3 c  Coarsely chopped Napa           -cabbage      1 ts Sesame seeds; for garnish   1) To prepare egg strips: combine eggs and oils; beat well. Heat a  skillet over medium heat. Add the beaten eggs and tilt the pan so  that the eggs completely cover the bottom of the pan. Cook until the  eggs are set, about 2 to 3 minutes. Transfer to a cutting board.  Quarter the egg "crepe" then cut thin strips.    2) In a small bowl, combine ingredients for the sauce and set it  aside.    3) Cook the noodles according to package directions. Drain, rinse in  cool water, drain again, and place in a large bowl.    4) In a wok or skillet, heat the oil over medium-high heat. Add  carrots, radish, onion and garlic. Cook 1 or 2 minutes. Add the  cabbage and cook for 1 minute. Add the sauce and stir to coat. Add  the drained noodles and stir to heat and coat.    5) Serve portions on heated plates; Top with egg strips and garnish  with sesame seeds. Serve at once.    PER SERVING (1/4 recipe) 304 cals, 6g fat (17%cff). estimated by  MasterCook    Adapted from a recipe (Cabbage Carrot Noodles : Baechu Dangoon Kuksu)  in Flavors of Korea: Delicious vegetarian cuisine / Deborah  Coultrip-Davis, Young Sook Ramsay (1998 Book Publishing Co). Original  suggested less ginger, no daikon, no red pepper flakes, and no oyster  sauce.    NOTES : A Korean Radish is a white root vegetable from 3 to 10 inches  long used in some kimchis and side dishes.  If you can, purchase with  their leaves intact (the leaves are good in salads).  The daikon is  not as crunchy as the Korean radish but can be substituted. PANTRY  ~Nanka Seimen Chow Mein Udon; Annie Chuns Shiitake Mushroom Sauce  (oyster sauce); Bonsai wheat soy sauce.    Recipe by: Adapted from Flavors of Korea: Vegetarian Cuisine 1998

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Nutrition

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Serving Size: 1 Serving (125g)
Recipe Makes: 4 servings

Calories: 182
Calories from Fat: 115 (63%)

Amt Per Serving		% DV

	Total Fat 12.8g	17 %
	Saturated Fat 3.9g	20 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 1.8g
Cholesterol 528.8mg		163 %
Sodium 175mg		6 %
Potassium 167.5mg		4 %
Total Carbohydrate 1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 1g
Protein 15.7g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 182

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