Recipe: Bamee Haeng บะหมี่แห้ง Thai style Dry Egg Noodles

Bamee Haeng บะหมี่แห้ง or Dry  egg noodles was a huge hit with our kids while we vacation together at a beach house this summer.  

Ingredients:

1 pack of Fresh egg noodles (preferred Hong Kong styles pan fried, see subs below)

1 pack of fish balls

½ pound of ground pork

½ clove of minced garlic

A pinch of salt

3 tbsp. of oil canola or vegetable

3 tbsp. thin soy sauce or to taste

2 tbsp. chopped cilantro

2 tbsp. chopped green onion

1 tbsp. sugar

1 brunch of Chinese broccoli, sliced, and blanched

Optional:

½ pound of sliced Chinese-style Bbq pork

½ pack of various fish cakes

Subs:

If you can’t find fresh egg noodles, you can use instant noodle, cook to al dente and pat dry

If you don’t have soy sauce, no worries you can use oyster sauce or fish sauce.

I have used blanched spinach instead of Chinese Broccoli

Take a small pan and make the garlic oil by placing the minced garlic, salt, and  3 tbsp. of oil.  At low to medium heat as the garlic turns a golden color, take it off the heat and let it sit as the hot oil will still be cooking the garlic until it is brown and crispy. I will post a video in another post.

Get a big bowl of ice water ready, which you will you use to immerse and cool the noodles. Boil water in a large pot. Once it is boiling hot, take the egg noodle and blanch for 1-2 minutes depending on the type of noodles you purchase.  Strain and immediately place noodles in ice bath for 1 min to stop the cooking process.  Strain and pat dry the noodles as much as possible.  I usually let it sit on top of a bunch of paper towels as I making the season ground pork and the fish cakes.

In a pan with a little oil, stir fry the ground pork with 1 tbsp. of thin soy sauce.

In a small bowl mix remaining thin soy sauce and sugar, to let the sugar dissolve.

Cook your fish cake and balls in boiling water.

Now that you have all prepare all your ingredients let’s put it all together.

In a large bowl, place you dry noodles, mix in the garlic oil and soy mixture with noodles. Add more soy sauce or sugar to taste. Add the cilantro and green onion and mix.  Add the blanched Chinese broccoli. Now take the noodle mixture and place in a serving dish and finally, top your noodles with the seasoned ground pork, fish cakes & balls, and sprinkle any leftover green onion and cilantro.

Make it your own; to get in more veggie for my son, I have added cooked shredded carrots, blanched spinach (finely chopped), and/or finely shredded raw cabbage. Also ground turkey or chicken is pretty good to instead of ground pork. Enjoy Tia K.