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 recipe)
Dried hot chile flakes, to taste
1 Handful bean sprouts
1/4 cup Shredded barbecued pork, cooked chicken, beef or shrimp
Chopped green onions for garnish
Fresh coriander leaves
1 tsp Ground peanuts
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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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