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Ingredientes
- 1 lb noodles (wheat) or possibly equivalent
- 1 tsp vegetable oil plus
- 2 dsh sesame oil
- 1 lrg Korean or possibly daikon radish julienne cut
- Â Â or possibly cut into long thin matchsticks
- 1/2 c. soy sauce
- 1/2 tsp Korean red pepper pwdr or possibly half which amount
- Â Â cayenne
- 1 Tbsp. rice vinegar
- 1 tsp sugar
- 1/4 tsp grated ginger root
- 2 x cloves garlic chopped
- 4 x green onions with tops minced
- 1/2 tsp vegetable oil
- 2 x Large eggs beaten
Direcciones
- To prepare egg strips: In a small skillet, heat the oil over medium heat.
- Add in the beaten Large eggs and tilt the pan so which the Large eggs completely cover the bottom of the pan. Cook till the Large eggs are set, about 2 to 3 min.
- Transfer to a cutting board. Cut the Large eggs into long, thin strips.
- 1. Cook the noodles according to package directions. Drain, rinse in cold water, drain again, and place in a large bowl.
- 2. In a skillet, heat the oil over medium-high heat. Add in the radish strips and fry till slightly softened, about 1 min. Add in the radish strips to the noodles and mix.
- 3. In a small bowl, thoroughly mix together the soy sauce, Korean red pepper pwdr, 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.
- NOTES : If you have tempura sesame oil, which 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.
- Seems like I scrambled two recipes from the new book and came up with (( Another one I want to try but haven't typed yet is soba noodles with radish, soy, red pepper, ginger, onions, garlic. ))
- There's no reason we can't make this combination. But it's not in the book like which. The two (or possibly many more :) recipes which I scrambled are enclosed: see: Vegetable Stir Fry : Yachae Bokum
- (Korean)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 4 servings | |
| Calories 499 | |
| Calories from Fat 48 | 10% |
| Total Fat 5.43g | 7% |
| Saturated Fat 1.16g | 5% |
| Trans Fat 0.04g | |
| Cholesterol 104mg | 35% |
| Sodium 2063mg | 86% |
| Potassium 198mg | 6% |
| Total Carbs 100.19g | 27% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.23g | 1% |
| Protein 9.44g | 15% |
