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Cabbage Carrot Radish Noodles

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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Grains Vegetarian Veg03 4 Servings

INGREDIENTS

1/2 t Vegetable oil
2 Chile pepper sesame oil
2 Eggs, beaten
2 Sesame oil
1/4 c Low sodium soy sauce
1/4 t Mushroom oyster sauce
1 t Rice vinegar
1 t Sugar
1 pn Red pepper flakes
optional
8 oz Chow mein udon, or wheat
spaghetti
1 t Peanut oil, for frying
2 Carrots, shredded
1 Piece fresh ginger, shredded
1-inch
1/4 lb Daikon, shredded
1 White onion, cut
Into 1-inch slivers
2 Cloves garlic, minced
3 c Coarsely chopped Napa
cabbage
1 t Sesame seeds, for garnish

INSTRUCTIONS

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. In a small bowl,  combine
ingredients for the sauce and set it aside. Cook the noodles  according
to package directions. Drain, rinse in cool water, drain  again, and
place in a large bowl. 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.  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 Chun's Shiitake Mushroom Sauce  (oyster sauce); Bonsai
wheat soy sauce.  Recipe by: Adapted from Flavors of Korea: Vegetarian
Cuisine 1998  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 88
Calories From Fat: 29
Total Fat: 3.3g
Cholesterol: 81.8mg
Sodium: 603.8mg
Potassium: 317.9mg
Carbohydrates: 10.8g
Fiber: 1.9g
Sugar: 4.1g
Protein: 5.4g


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