Spicy Egg Noodles (Bamee Haeng)

Name: Spicy Egg Noodles (Bamee Haeng)
Yield: 1
Cuisine: Thai
Ingredients: egg noodles; garlic oil; fish sauce; sweet and sour sauce; red pepper flakes; mung bean sprouts; chinese barbeque pork; scallions, spring or green onions; cilantro; peanuts

Submitted by xmascandy

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

YIELD

1 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

OUNCES EGG NOODLES
fresh *

TABLESPOON GARLIC OIL *

TABLESPOONS FISH SAUCE
taste, nam pla

TABLESPOONS SWEET AND SOUR SAUCE *

X RED PEPPER FLAKES
to taste *

HANDFUL MUNG BEAN SPROUTS *

CUP CHINESE BARBEQUE PORK
shredded, cooked chicken, beef or shrimp *

X SCALLIONS, SPRING OR GREEN ONIONS
chopped for garnish *

X CILANTRO
fresh *

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.