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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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