Korean Seasoned Vegetables and Noodles with Spicy Sauce

• 1 1/2 pounds radishes slice into match-stick
• 2 tablespoons chili pepper flakes or as needed, Korean chili flakes
• 3 cloves garlic or to taste, minced
• 1/4 cup cilantro freshly and finely chopped
• 2 teaspoons sesame seeds
• 2 each carrots slice into matchsticks
• 1 teaspoon soy sauce, tamari
• 2 cloves garlic or as needed, minced
• 1/2 teaspoon sesame oil
• 1/2 teaspoon sesame seeds
• 1 each english cucumber
• 1 teaspoon vegetable oil
• 18 teaspoon salt
• 1/4 teaspoon sesame seeds
• 1 each zucchini
• 1 teaspoon vegetable oil
• 118 teaspoons soy sauce, tamari
• 4 cloves garlic or to taste, minced
• 1/4 teaspoon sesame oil
• 1 1/2 teaspoons sesame seeds
• 8 each mushrooms, shiitake or dried, soak in water for a coulpe of hours
• 1/2 tablespoon vegetable oil
• 2 1/4 teaspoons soy sauce, tamari
• 3/4 teaspoon sesame oil
• 1 teaspoon sesame seeds
• 2 each scallions, spring or green onions thinly sliced
• 1 bunch bok choy ends trimmed off, rough leaves removed, and sliced
• 1 teaspoon vegetable oil
• 1 dash sesame oil
• 1 teaspoon soy sauce, tamari
• 1/2 teaspoon sesame seeds toasted
• 1 x noodles cooked, as needed
• 1 x chili sauce Korean chili sauce, 1 to 2 tablespoons per serving or as needed
• 1 x eggs fried, optional, top each plate or bowl with one fried egg

1. To prepare the radishes:
2. Add them into a mixing bowl, add 1/2 teaspoon of each salt and sugar.
3. Toss until well combined and allow to sit for 10 minutes.
4. Some liquid will be extracted.
5. Rinse the radish under the cold water and drain well.
6. Return them into the bowl and mix well with the seasoning ingredients, and set aside.
7. To prepare the carrots:
8. Cook the carrots with a little bit olive oil in a nonstick skillet over medium-high heat, until tender-crisp, about 2 to 3 minutes.
9. Transfer into a small bow, and set aside.
10. To prepare the cucmber:
11. Cut the cucumber in half lengthwise and slice each half very thin half moon shape.
12. Add them in a bowl and add 1 teaspoon of salt and allow to sit for 10 minutes.
13. Rinse under the cold water, drain and squeeze out the excess water.
14. Heat the vegetable oil in a nonstick skillet over medium heat and add cucumber, stirring constantly, stir in salt and sesame seeds, and cook for about 2 minutes.
15. Remove from heat and set aside.
16. To prepare the zucchini:
17. Cut the zucchini into 2-inch logs.
18. Slice the zucchini into 1/4 inch sticks.
19. Heat vegetable oil over medium heat.
20. Stir in zucchini and cook for 1 minutes.
21. Stir in the seasoning ingredients and cook until it gets soften, but the color is still green, another 1 to 2 minutes.
22. To prepare the mushrooms:
23. Thinly slice the mushrooms and cook in the vegetable oil with the seasoning ingredients until soft, 2 to 4 minutes.
24. Set aside.
25. To prepare the bok choy:
26. Heat oil in the same hot skillet.
27. Add the garlic, ginger and scallions, cook for 30 seconds.
28. Stir in the bok choy and cook until the green parts are wilted and white parts are tender-crisp.
29. Add the soy sauce, sesame oil and sesame seeds, stirring until well mixed.
30. Place into a bowl and set aside.
31. To serve:
32. Place the cooked Korean noodles or soba noodles in the individual serving bowl.
33. Arrange vegetables on top of the rice.
34. Top with a fried egg if needed with sauce over each bowl.
35. Mix well and serve.
36. Note: There is no order to cook the vegetables, so you can start from whatever vegetable you want to cook with.

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Taken from recipeland.com/recipe/v/korean-seasoned-vegetables-nood-52452 (may not work)