Chapoh'as (Korean vegetable noodles) and cabbage salad recipe

	Chapoh'as Korean vegetable noodles		Cabbage salad
	300 GRAM NOODLES, soaked in hot water 2 CARROTS, cut in strips 50 GRAM DRIED MUSHROOMS, soaked and cut 100 GRAM SPINACH, chopped 2 CLOVES GARLIC, chopped BUNCH OF GREEN ONIONS, chopped 2 EGGS, beaten 1 TBSP SOY SAUCE 1 TBSP SESAME OIL 1 TBSP SESAME SEEDS		1/2 CABBAGE, shredded 3 TOMATOES, in wedges 100 GRAM FRENCH BEANS, blanched and halved 1 TBSP GREEN CURRY PASTE JUICE FROM 1 LEMON 2 TBSP FISH SAUCE 50 GRAM PEANUTS, chopped
Make an omelet of the eggs and cut it in strips. Stir fry the carrots, green onions and garlic 3 minutes in the sesame oil. Add mushrooms and spinach and stir fry one minute; add noodles and soy sauce and stir fry 2 minutes more. Arrange on a plate, spoon the omelet strips on top and sprinkle with sesame seeds.		Mix the cabbage with the tomatoes, green beans and peanuts. Mix, for the dressing, lemon juice, curry paste en fish sauce well and pour this over the vegetables. Toss the salad. This is a salad from Myanmar. Tatmadaw Day or Armed Forces Day is celebrated in Burma (Myanmar) remembering the 27th of March 1945, when the army resisted the Japanese. Click on culinary calendar for more links between cooking and history.
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