Spicy Egg Noodles (bamee Haeng)

Serves:

Ingredients:

3 oz Fresh whole egg noodles
-(bamee)
1 tb Garlic Oil (see recipe)
2 tb Fish sauce (nam pla), or to
-taste
2 tb Kwan's Sweet and Sour Sauce
-(see recipe)
Dried hot chile flakes, to
-taste
1 Handful bean sprouts
1/4 c Shredded barbecued pork,
-cooked chicken, beef or
-shrimp
Chopped green onions for
-garnish
Fresh coriander leaves
1 ts Ground peanuts

Method:

Whole egg noodles may be purchased in Asian markets (they are labeled "egg wonton-style noodles").
Serve this dish for breakfast, lunch or as a snack or as a side dish in a Western- style meal.
The ancillary recipes are in the next post.
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.
PER SERVING: 575 calories, 19 g protein, 60 g carbohydrate, 26 g fat (6 g saturated), 82 mg cholesterol, 2,840 mg sodium, 2 g fiber.
From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91.