Instructions: 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.

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.

Cuisine:
"African/middle Eastern"

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