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.
Yield
1 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
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 |
mung bean sprouts
|
*
|
| ¼ | cup |
chinese barbeque pork
shredded, cooked chicken, beef or shrimp |
* |
| 1 | x |
scallions, spring or green onions
chopped for garnish |
*
|
| 1 | x |
cilantro
fresh |
*
|
| 1 | teaspoon |
peanuts
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
egg noodles
fresh |
*
|
| 15 | ml |
garlic oil
|
* |
| 3E+1 | ml |
fish sauce
taste, nam pla |
|
| 3E+1 | ml |
sweet and sour sauce
|
* |
| 1 | x |
red pepper flakes
to taste |
*
|
| 1 | handful |
mung bean sprouts
|
*
|
| 59 | ml |
chinese barbeque pork
shredded, cooked chicken, beef or shrimp |
* |
| 1 | x |
scallions, spring or green onions
chopped for garnish |
*
|
| 1 | x |
cilantro
fresh |
*
|
| 5 | ml |
peanuts
ground |
|
Directions
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.
