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 (1/4 recipe) 207 cals, 10g protein, 2g fat (9%cff), 37g carb. Est by publisher

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.