Spicy Egg Noodles (Bamee Haeng)

Serve this dish for breakfast, lunch or as a snack or as a side dish in a Western- style meal.

20 minutes Prep: 10 minutes Cook: 10 minutes

26 calories per serving view nutrition facts

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3	ounces	bamee (egg noodles)	fresh
1	tablespoon	garlic oil
2	tablespoons	fish sauce	taste, nam pla
2	tablespoons	sweet and sour sauce
1	x	red pepper flakes	to taste
1	handful	bean sprouts
1/4	cup	chinese barbeque pork	shredded, cooked chicken, beef or shrimp
1	x	scallions, spring or green onions	chopped for garnish
1	x	cilantro leaves	fresh
1	teaspoon	peanuts	ground

Whole egg noodles may be purchased in Asian markets (they are labeled "egg wonton-style noodles").

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.

Serving Size 31g

Amount per Serving

Calories 26 52% of calories from fat