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Miller Homestead
In the Adirondacks, New York
Specialty Recipe
Bamee
(Yellow Noodle with Chicken)
For information on Thai recipe ingredients, see
Commonly Used
Ingredients in Thai Food Recipes.
- Ingredients
- One 14-ounce package fresh egg (wheat) noodles
(Chinese or Japanese style)
- 2 cups sliced/ground chicken, turkey, or pork
- 3 cups fresh bean sprouts, rinsed well
- 1 cup frozen green peas (optional)
- 4 to 5 Tablespoons fresh sliced scallions
- 1 to 2 Tablespoons preserved cabbage (buy in
jar)
- 4 to 5 Tablespoons vegetable or sesame oil
- 3 Tablespoons sugar
- 3 to 4 teaspoons rice vinegar (or regular white)
- 1/4 to 1/2 teaspoon ground dried chilies
- 3 Tablespoons fried minced garlic
- 6 to 7 Tablespoons ground roasted peanuts
(unsalted)
- 3 to 4 Tablespoons fish sauce
- 3 Tablespoons soy sauce (light or Thai)
- 1 Tablespoon cornstarch
- Black pepper to taste
- Several sprigs of coriander
Marinate meat for 5 to 10 minutes in 2 Tablespoons
soy sauce, cornstarch, and black pepper. Saute meat in frying pan or
wok. Stir constantly to separate until fully cooked.
Heat the oil. Fry the garlic until light brown.
Pour into a small bowl and set aside. Boil 2 quarts of water. Add the
noodles when the water is rapidly boiling and stir to separate. Bring
to boil uncovered about 2 to 3 minutes. Place the bean sprouts and
frozen peas in the colander and pour the noodles and hot water over
them. Drain well and place in a large bowl.
Add oil and fried garlic mixture, preserved
cabbage, cooked meat, sugar, ground dried chilies, fish sauce,
vinegar, soy sauce, peanuts, and scallions. Mix well. Sprinkle with
black pepper to taste and garnish with sprigs of coriander. Can keep
overnight and eat cold.
Serves: 4 to 5
- You found this recipe on 1st Traveler's
Choice Internet Cookbook. (www.virtualcities.com)
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