Keith Rickert brought this to Ray Bruman's cook-in on July 4, 1996. Sometimes low fat isn't worth the taste sacrifice.


Soak the noodles in lukewarm water for 40 mins to an hour. Drain.

Soak the radish in water for a few minutes; pour off the water and squeeze dry. Repeat 2-3 times.

Heat wok and add a little vegetable oil.

Mix the eggs as in for scrambled eggs, and toss them in the wok. Cook until they are fairly 'hard', moving them around as need be (but as little as possible). Remove them from the wok and chop into slices, and set aside.

Heat more oil (maybe 1/4 cup or a bit less) and add the garlic.

When garlic is just fragrant, add meat.

When the meat is about halfway done, add the radish.

When the meat is done, add the noodles and the vinegar and cook until the noodles are soft.

Stir fry often to keep noodles from sticking and burning.

Once the noodles start to get soft, add the eggs, the peanuts, the fish sauce, the sugar, the chile powder, and the chile paste.

Continue stirring and tossing, until the mixture is all evenly coated about 5 mins.

Remove this mixture from the wok and to another container.

Stirfry the beansprouts in the wok for 1 minute, then add beansprouts, green onions, and cilantro to the dish, and toss. Keep some unchopped cilantro and green onions for garnishes, if desired.