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Ingredients Jump to Instructions ↓

  1. Exported from MasterCook

  2. SPICY EGG NOODLES (BAMEE HAENG)

  3. 1 Preparation Time :

  4. Categories : Pasta

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. Stephen Ceideburg

  7. 3 oz Fresh whole egg noodles

  8. -(bamee)

  9. 1 tb Garlic Oil (see recipe)

  10. 2 tb Fish sauce (nam pla), or to

  11. 2 tb Kwan's Sweet and Sour Sauce

  12. -(see recipe)

  13. Dried hot chile flakes, to

  14. -taste

  15. 1 Handful bean sprouts

  16. 1/4 c Shredded barbecued pork,

  17. -cooked chicken, beef or -shrimp

  18. Chopped green onions for -garnish

  19. Fresh coriander leaves

  20. 1 t Ground peanuts

  21. Whole egg noodles may be purchased in Asian markets (they are labeled "egg

  22. wonton-style noodles"). Serve this dish for breakfast, lunch or as a snack

  23. or as a side dish in a Western- style meal. The ancillary recipes are in

  24. the next post.

  25. Plunge noodles into a pot of boiling water for 4 or 5 seconds. Remove and 4 or 5 seconds. Return to boiling water for 4 or 5 seconds; drain. Pour noodles into a bowl. Add garlic oil, fish sauce,

  26. sweet and sour sauce and dried chile flakes (if you like it hot).

  27. Dip bean sprouts quickly into boiling water; drain. Add to noodles. Add one

  28. or more of the cooked meats. Top with green onions, coriander and ground

  29. peanuts.

  30. Note: This recipe is a version served by street noodles vendors in

  31. Thailand. Seasonings may be adjusted to your taste.

  32. 575 calories,

  33. 19 g protein,

  34. 60 g carbohydrate,

  35. 26 g fat

  36. 82 mg cholesterol,

  37. 2,840 mg sodium,

  38. 2 g fiber.

  39. From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91. - - - - - - - - - - - - - - - - - -

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