Bamee Haeng (Spicy Egg Noodles) Recipe
Recipe
Ingredients
1 stephen ceideburg
3 oz fresh whole egg noodles (bamee)
1 tbsp garlic oil (see recipe)
2 tbsp fish sauce (nam pla), or to taste
2 tbsp kwan's sweet and sour sauce (see re, cipe)
1 dried hot chile flakes, to taste
1 handful bean sprouts
1/4 cup shredded barbecued pork, cooked chi, cken, beef or s
1 chopped green onions for garnish
1 fresh coriander leaves
1 tsp ground peanuts
Recipe
Preparation
Whole egg noodles may be purchased in Asian markets (they are labeled
"egg wonton-style noodles"). Serve this dish for breakfast, lunch or
as a snack or as a side dish in a Western- style meal. The ancillary
recipes are in the next post.
Plunge noodles into a pot of boiling water for 4 or 5 seconds. Remove
and plunge into cold water for 4 or 5 seconds. Return to boiling
water for 4 or 5 seconds; drain. Pour noodles into a bowl. Add garlic
oil, fish sauce, sweet and sour sauce and dried chile flakes (if you
like it hot).
Dip bean sprouts quickly into boiling water; drain. Add to noodles.
Add one or more of the cooked meats. Top with green onions, coriander
and ground peanuts.
Note: This recipe is a version served by street noodles vendors in
Thailand. Seasonings may be adjusted to your taste.
PER SERVING: 575 calories, 19 g protein, 60 g carbohydrate, 26 g fat
(6 g saturated), 82 mg cholesterol, 2,840 mg sodium, 2 g fiber.
From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91.
Servings:
1
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Bamee Haeng (Spicy Egg Noodles) Recipe provided by Recipes 4U
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