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  • Bamee Haeng (Spicy Egg Noodles)

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    Bamee Haeng (Spicy Egg Noodles)
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 ounce Fresh whole egg noodles (bamee)
    • 1 Tbsp. Garlic Oil (see recipe)
    • 2 Tbsp. Fish sauce (nam pla), or possibly to taste
    • 2 Tbsp. Kwan's Sweet and Sour Sauce (see recipe) Dry warm chile flakes, to taste
    • 1 handf bean sprouts
    • 1/4 c. Shredded barbecued pork, cooked chicken, beef or possibly shrimp Minced green onions for garnish Fresh coriander leaves
    • 1 tsp Grnd peanuts

    Directions

    1. Whole egg noodles may be purchased in Asian markets (they are labeled "egg wonton-style noodles"). Serve this dish for breakfast, lunch or possibly as a snack or possibly as a side dish in a Western- style meal. The ancillary recipes are in the next post.
    2. Plunge noodles into a pot of boiling water for 4 or possibly 5 seconds. Remove and plunge into cool water for 4 or possibly 5 seconds. Return to boiling water for 4 or possibly 5 seconds; drain. Pour noodles into a bowl. Add in garlic oil, fish sauce, sweet and sour sauce and dry chile flakes (if desired it warm).
    3. Dip bean sprouts quickly into boiling water; drain. Add in to noodles. Add in one or possibly more of the cooked meats. Top with green onions, coriander and grnd peanuts.
    4. Note:This recipe is a version served by street noodles vendors in Thailand. Seasonings may be adjusted to your taste.

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