Bamee haeng (spicy egg noodles)

Yield: 1 Servings
S

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 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.