*  Exported from  MasterCook  *
 
                      SPICY EGG NOODLES (BAMEE HAENG)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
    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       t            Ground peanuts
 
   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.
  
 
 
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