Pud Woon Sen (Mungbean Noodles with Preserved Radish)

Pad Woon Sen

Hey there! I have always wanted to cook food using this delicious Preserved Chinese Radish! When I was in San Francisco, I tried this menu at a Thai restaurant and got addicted to it that I have to cook it by myself. This recipe does not contain meat, so it is very good for people who loves eating vegetarian food. For meat lovers, this is also a new dish for them to try. I promise that this easy recipe is as good as the meat menu!!! Let's try it!

Looks good huh! hahaha

Ingredients

a small portion                Mungbean noodles

                                        Shiitake mushrooms

2                                      Eggs

3 small pieces                  Garlic  

a small portion                 Preserved Chinese Radish                   

2 1/2 table spoons           Sugar

2 table spoons                 Soy sauce

1/3 table spoon                Black soy sauce

Step-By-Step Recipe

1. Put and rest Mungbean Noodles in water until it is soften. It will probably takes about 10-15 min

2. Wash preserved Chinese Radish in water and squeeze water out of it until the color changes to be pale. This is to get rid of the salt that comes with it, which might make your food becomes too salty.

3. In a pan, put some vegetable oil and fry it with chopped garlic, preserved Chinese radish, and all SUGAR until the garlic is a little bit cooked. By doing this, the radish will get a little bit sweet, instead of salty

4. Add mushrooms and stir fry until the mushrooms starts to smell nice
    Make a space in the middle of the pan
    Put 2 eggs and wait until 70 percent is cooked

 
5. Stir the eggs 

6. Put the Mungbean Noodles
    On top of noodles, put soy sauce and black soy sauce

7. Stir-fry until everything is well blend.
    Then, it is ready to be served!!!!!

Just want to update about myself. I just changed my hair color!!!! It's a little bit red now. Is it good or not? hahahaha