SPICY EGG NOODLES (BAMEE HAENG)

Servings: 1
Ingredients:

Stephen Ceideburg
3 oz Fresh whole egg noodles
-(bamee)
1 tb Garlic Oil (see recipe)
2 tb Fish sauce (nam pla), or to
-taste
2 tb 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 ts 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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