Cabbage Carrot Radish Noodles tested

[Guest guest]

I'm exciting about this cookbook. We had this for dinner tonight. I got

everything ready for the stir fry. Fast! Very satisfying. We did have a

piece of yellow cake for dessert.

 

* Exported from MasterCook *

 

Cabbage Carrot Radish Noodles <T>

 

Recipe By : Adapted from Flavors of Korea: Vegetarian Cuisine 1998

Serving Size : 4 Preparation Time :0:20

Categories : *Sent 1Filed

Pasta Vegetarian

4Star

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----SPICY EGG STRIPS-----

1/2 teaspoon vegetable oil

2 drops chile pepper sesame oil

2 medium eggs -- beaten

-----SAUCE-----

2 drops sesame oil

1/4 cup low sodium soy sauce

1/4 teaspoon mushroom oyster sauce

1 teaspoon rice vinegar

1 teaspoon sugar

pinch red pepper flakes (optional)

-----PASTA-----

8 ounces chow mein udon -- or wheat spaghetti

-----STIR FRY-----

1 teaspoon peanut oil -- for frying

2 carrots -- shredded

1 piece (1-inch) fresh ginger -- shredded

1/4 pound daikon -- shredded

1 small white onion -- cut

into 1-inch slivers

2 cloves garlic -- minced

3 cups coarsely chopped Napa cabbage

1 teaspoon 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. Half-recipe tested by Pat and Bob

(contact: <>kitpath 3/99)

 

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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.

Nutr. Assoc. : 0 0 4267 0 0 0 0 0 0 0 0 0 0 0 0 0 630 0 0 0 0 2616 0

 

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