Spicy Egg Noodles (Bamee Haeng)

1. Whole egg noodles may be purchased in Asian markets (they are labeled "egg wonton-style noodles").
2. Serve this dish for breakfast, lunch or as a snack or as a side dish in a Western- style meal.
3. The ancillary recipes are in the next post.
4. Plunge noodles into a pot of boiling water for 4 or 5 seconds.
5. Remove and plunge into cold water for 4 or 5 seconds.
6. Return to boiling water for 4 or 5 seconds; drain.
7. Pour noodles into a bowl.
8. Add garlic oil, fish sauce, sweet and sour sauce and dried chile flakes (if you like it hot).
9. Dip bean sprouts quickly into boiling water; drain.
10. Add to noodles.
11. Add one or more of the cooked meats.
12. Top with green onions, coriander and ground peanuts.
13. Note: This recipe is a version served by street noodles vendors in Thailand.
14. Seasonings may be adjusted to your taste.
15. 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.
16. From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91.