1 stephen ceideburg
3 oz fresh whole egg noodles (bamee)
1 tbsp garlic oil (see recipe)
2 tbsp fish sauce (nam pla), or to taste
2 tbsp kwan's sweet and sour sauce (see re, cipe)
1 dried hot chile flakes, to taste
1 handful bean sprouts
1/4 cup shredded barbecued pork, cooked chi, cken, beef or s
1 chopped green onions for garnish
1 fresh coriander leaves
1 tsp ground peanuts
A Recipe for
Bamee Haeng (Spicy Egg Noodles)
He who eats alone chokes alone. |
| Proverb |
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
| Craig Claiborne |
Food Tip |
This Recipe for Bamee Haeng (Spicy Egg Noodles) is one of thousands in the Recipes-to-go Egg Cookbook.
Never eat more than you can lift. |
| Miss Piggy |
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Food Tip |
This is a recipe for Bamee Haeng (Spicy Egg Noodles) from the recipe cookbook of Recipes-to-go (Egg)
No, I don't take soup. You can't build a meal on a lake. |
| Elsie de Wolfe (Lady Mendl) |
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
| Luciano Pavarotti and William Wright, Pavarotti, My Own Story |
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
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 appetizers/index0001.html">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.
Serves: 1
Bamee Haeng (Spicy Egg Noodles) Recipe brought to you by Recipes To-Go