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Cabbage Carrot Radish Noodles

A home-style Cabbage Carrot Radish Noodles made with Vegetable Oil, Chile Pepper Sesame Oil, Eggs Sauce, Sesame Oil, and Low Sodium Soy Sauce. It takes about 20 min and serves 4. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 tsp
• 2 drop
• 2
• 2 drop
• 1/4 cup
• 1/4 tsp
• 1 tsp
• 1 tsp
• 1 pinch
• 8 oz
• 1 tsp
• 2
• 1 pc
• 1/4 lb
• 1
• 2 clove
• 3 cup
• 1 tsp

Method (preview)

1. 1

   Medium heat.

2. 2

   Add the beaten eggs and tilt the pan so that the eggs completely cover the bottom of the pan.

3. 3

   Cook until the eggs are set, about 2 to 3 minutes.

4. 4

   Transfer to a cutting board. Quarter the egg "crepe" then cut thin strips.

5. 5

   In a small bowl, combine ingredients for the sauce and set it aside.

6. 6

   Cook the noodles according to package directions. Drain, rinse in cool water, drain again, and place in a large bowl.

7. 7

   In a wok or skillet, heat the oil over medium-high heat.

8. 8

   Add carrots, radish, onion and garlic.

9. 9

   Cook 1 or 2 minutes.

10. 10

    Add the cabbage and cook for 1 minute.

11. 11

    Add the sauce and stir to coat. Add the drained noodles and stir to heat and coat.

12. 12

    Serve portions on heated plates; Top with egg strips and garnish with sesame seeds. Serve at once.

13. 13

    Shiitake Mushroom Sauce (oyster sauce); Bonsai wheat soy sauce.