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

suggested less ginger, no daikon, no red pepper flakes, and no oyster sauce.

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.