Bamee haeng (spicy egg noodles)

Yield: 1 Servings

Measure Ingredient
\N \N 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)
\N \N Dried hot chile flakes, to taste
1 \N Handful bean sprouts
¼ cup Shredded barbecued pork, cooked chicken, beef or shrimp
\N \N Chopped green onions for garnish
\N \N Fresh coriander leaves
1 teaspoon Ground peanuts

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.

Similar recipes