|1 pounds||Wheat noodles; or equivalent|
|1 teaspoon||Vegetable oil; plus|
|2 drops||Sesame oil|
|1 large||Korean or daikon radish; julienne cut or cut into long thin matchsticks|
|½ cup||Soy sauce|
|½ teaspoon||Korean red pepper powder; or half that amount cayenne|
|1 tablespoon||Rice vinegar|
|¼ teaspoon||Grated ginger root|
|2||Cloves garlic; minced|
|4||Green onions with tops; chopped|
|½ teaspoon||Vegetable oil|
EGG STRIPS : GERAN JON
To prepare egg strips: In a small skillet, heat the oil 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. Cut the eggs into long, thin strips.
1) Cook the noodles according to package directions. Drain, rinse in cool water, drain again, and place in a large bowl.
2) In a skillet, heat the oil over medium-high heat. Add the radish strips and fry until slightly softened, about 1 minutes. Add the radish strips to the noodles and mix.
3) In a smal bowl, thoroughly mix together the soy sauce, Korean red pepper powder, rice vinegar, sugar, ginger, garlic and green onions. Pour over the noodles and radish, gently tossing to thoroughly mix.
4) Place on a large serving platter and garnish with the egg strips.
PER SERVING (¼ recipe) 207 cals, 10g protein, 2g fat (9%cff), 37g carb.
est by publisher
SOURCE: Flavors of Korea: Delicious vegetarian cuisine / Deborah Coultrip-Davis, Young Sook Ramsay (1998 Book Publishing Co) NOTES : If you have tempura sesame oil, that can be substituted: it is a blend. A Korean Radish is a white root vegetable from 3 to 10 inches long used in some kimchis and side dishes. 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.
Recipe by: Flavors of Korea: Vegetarian Cuisine 1998 Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Apr 01, 1999, converted by MM_Buster v2.0l.
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