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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 ts Vegetable oil
2 dr Chile pepper sesame oil
2 md Eggs; beaten
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)
8 oz Chow mein udon; or wheat spaghetti
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

INSTRUCTIONS

SPICY EGG STRIPS
SAUCE
PASTA
STIR FRY
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 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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