Spicy Egg Noodles(bamee Haeng)

Stephen Ceideburg 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 t 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.