Spicy Egg Noodles (Bamee Haeng)

Recipes Ingredients:

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

Recipe Instructions:

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.