Recipe - Bamee Haeng (Spicy Egg Noodles)

Stephen Ceideburg
3 ounce Fresh whole egg noodles
(bamee)
1 tablespoon Garlic Oil (see recipe)
2 tablespoon Fish sauce (nam pla), or to
taste
2 tablespoon Kwan's Sweet and Sour Sauce
(see recipe)
Dried hot chile flakes, to
taste
1 Handful bean sprouts
One fourth cup Shredded barbecued pork,
cooked chicken, beef or
shrimp
Chopped green onions for
garnish
Fresh coriander leaves
1 teaspoon Ground peanuts

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip