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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.
63

Yield

1

servings

Prep

10

min

Cook

10

min

Ready

20

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 31g (1.1 oz)
Amount per Serving
Calories 2652% of calories from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2162mg 90%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 4g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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