A recipe for Spicy Egg Noodles (Bamee Haeng). Follow the simple recipe instructions for Spicy Egg Noodles (Bamee Haeng) shared by other home cooking experts.
Ingredients
3 oz. Fresh whole egg noodles (bamee)1 Tbs. Garlic Oil (see recipe)
2 Tbs. Fish sauce (nam pla), or to taste
2 Tbs. Kwan's Sweet and Sour Sauce -(see recipe)
Dried hot chile flakes, to -taste
1 Handful bean sprouts
1/4 c. Shredded barbecued pork, cooked chicken, beef or -shrimp
Chopped green onions for garnish
Fresh coriander leaves
1 Tsp. 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 saucesweet 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 cholesterol2840 mg sodium 2 g fiber. From an article by Joyce Jue in the San Francisco Chronicle 5/29/91. Stephen Ceideburg "
