How To make 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.
How To make Spicy Egg Noodles(Bamee Haeng)'s Videos
Thai Egg noodle with fish ball and ground meat (บะหมี่แห้งลูกชิ้นหมูสับ) Ba mee haeng
Fresh egg noodles topped with fish balls and ground pork is one of the many popular Thai street cart foods you can find everywhere in Bangkok. It's my 'go to' when I want to make something quick and easy for my family. You will probably need less than 20 mins (including prep time) to make a hearty dinner for 5 people or more!
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The noodle is being flavored with the pork fat garlic oil that I pre-made and always kept in the fridge.
To learn how to make Garlic Oil, Check out our YouTube video:
If you are a noodle lover like myself I suggest you do the same too!
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???? The tradition Thai noodle condiments are:
✅ sugar
✅ chili powder
✅ spicy vinegar
✅ crushed roasted peanuts
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Personally, I like to add 1 tbsp of sugar, 1 tbsp of ground peanuts, 1 tbsp of chili vinegar and a touch of chili powder to my noodle to brighten up my bowl. But there’s nothing wrong with eating it plain like the one here in the photo.
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▶ Recipe
Prep time - 15 mins
Cook time - 10 mins
Makes about 5-6 servings
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▶ Ingredients
1 pack fresh eggs noodle (455g)
1 pack yu Choi
400 g ground pork
1 lb fish balls
4 tbsp garlic oil
2 tbsp seasoning sauce
1 tbsp light soy sauce
2 tsp chicken bouillon
1 tsp white pepper
6 cups of water
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Thai favourite dish Ba Mee Keaw Naam not spicy unless you want
Thailand Ba Mee Kaew Naam is a Noodle soup with yellow noodles which is Ba Mee= add pork or chicken meat not bones then spring onions etc in a nice soup. If you want just the ingredients you say Haeng. Check this videos & we will have more for you.......When you order Hang sometimes you get a small bowl of soup if you want. add chilli, etc which is normally on your table in Thailand if you want spicy. A good quick meal
Ba Mee Hang/Egg noodles with pork ball Sukhothai styleบะหมี่แห้งลูกชิ้นหมูแบบสุโขทัย|Jaaehnithinan
สวัสดีค่ะเพื่อนเอ๋ก็หายไปหลายวันเลยค่ะช่วงนี้แอบไม่ว่างนิดหน่อยค่ะ ยังคิดถึงยูทูปและเพื่อนๆตลอดค่ะ วันนี้มาทำหมี่เหลืองแห้งลูกชิ้นทานกันค่ะ
Cooking with Manus - It's noodle night with Ba Mee Haeng (บะหมี่แห้ง) Thai Dry Egg Noodles
Here's the first segment of Cooking with Manus.
Bear with me as I test some concepts and prototypes for future episodes of The Manus Show.
Kainan Na! feat. Thai Wonton Noodles (Ba Mee)
Wonton noodles are common all over Asia. In fact, possibly every Asian country has its own version of this comforting dish. Thailand has a unique rendition. Locally known as “ba mee”, it is rather on the saucy than on the soupy side. You wouldn’t mind the apparent lack of soup though because the sauce is incredibly flavorful due to the incorporation of pork lard and oil.
A traditional bowl of ba mee uses egg noodles, has a couple pieces of wonton, and several slices of pork. Plenty of variations have sprouted, but one that is a favorite in Bangkok is topped with a soft-boiled egg to add a creamy richness to the noodles.
Kaon tag Ba Mee Moo Dang + Way tingogay