Bamee haeng (spicy egg noodles)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 3 | ounces | Fresh whole egg noodles (bamee) |
| 1 | tablespoon | Garlic Oil (see recipe) |
| 2 | tablespoons | Fish sauce (nam pla), or to taste |
| 2 | tablespoons | Kwan's Sweet and Sour Sauce (see recipe) |
| Dried hot chile flakes, to taste | ||
| 1 | Handful bean sprouts | |
| ¼ | cup | Shredded barbecued pork, cooked chicken, beef or shrimp |
| Chopped green onions for garnish | ||
| Fresh coriander leaves | ||
| 1 | teaspoon | Ground peanuts |
Directions
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.