Bamee Haeng (Spicy Egg Noodles) Recipe
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Ingredients : Bamee Haeng (Spicy Egg Noodles) Recipe
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 recipe)
Dried hot chile flakes, to
-taste
1 Handful bean sprouts
1/4 cup Shredded barbecued pork,
-cooked chicken, beef or
-shrimp
Chopped green onions for
-garnish
Fresh coriander leaves
1 tsp 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.
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