Bamee Haeng (spicy Egg Noodles)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Seafood, Grains, Meats | Thai | Pastas, Thailand | 1 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| 3 | oz | Fresh whole egg noodles |
| bamee | ||
| 1 | T | Garlic Oil, see recipe |
| 2 | T | Fish sauce, nam pla or to |
| taste | ||
| 2 | T | 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 |
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 171
Calories From Fat: 31
Total Fat: 3.7g
Cholesterol: 70mg
Sodium: 213.2mg
Potassium: 179.3mg
Carbohydrates: 24.7g
Fiber: 2.1g
Sugar: 1.2g
Protein: 10.1g