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INGREDIENTS

Dried hot chile flakes, to
2 tb Fish sauce (nam pla), or to
1 ts Ground peanuts
1/4 c Shredded barbecued pork,
Stephen Ceideburg
1 tb Garlic Oil (see recipe)
1 Handful bean sprouts
Chopped green onions for
3 oz Fresh whole egg noodles
Fresh coriander leaves

Servings

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

NOTES

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Bamee Haeng (Spicy Egg Noodles)

Dried hot chile flakes, to 
2 tb Fish sauce (nam pla), or to 
1 ts Ground peanuts 
1/4 c Shredded barbecued pork, 
  Stephen Ceideburg 
1 tb Garlic Oil (see recipe) 
1  Handful bean sprouts 
  Chopped green onions for 
3 oz Fresh whole egg noodles 
  Fresh coriander leaves

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

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Serving Size: 1 Serving (90g)
Recipe Makes: 1 Servings

Calories: 55
Calories from Fat: 42 (76%)

Amt Per Serving		% DV

	Total Fat 4.6g	6 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 1.5g
Cholesterol 0mg		0 %
Sodium 75.9mg		3 %
Potassium 61.4mg		2 %
Total Carbohydrate 2g		1 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 1.3g
Protein 2.2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 55

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