Spicy egg noodles with mung sprouts – Bamie Pad

Ingredients for 2 servings:

• 200 g water
• 6 g broth powder (mushroom bouillon, granules)
• 60 g Chinese egg noodles, round, dried
• 2 small tomatoes, oblong
• e.g. salt and pepper
• 4 small leaves
• 4 tbsp pepper in vinegar, sweet-sour-hot (see appendix)
• 2 tbsp chili oil, reddish
• 100 g mung bean sprouts
• 50 g spring onions
• 10 g garlic clove(s)
• 10 g spice lily (aromatic ginger)
• 50 g sliced ​​beer ham
• 2 tbsp sesame oil, light
• 40 g cooking water (from the pasta)
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tbsp soy sauce, light
• 1 tsp sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

A quick, spicy street food that delights the eye and the palate. Recipe from Thailand.

Bring the water for the pasta to a boil and dissolve the mushroom stock powder in it. Add the pasta and cook al dente according to the package instructions. Strain and rinse. Spread the pasta on a fresh tea towel and reserve the stock for the sauce. To garnish, cut off the top ends of the tomatoes and cut four vertical crosswise cuts from the bottom end to approximately 77%. Remove the eighths from the core block and bend them outwards slightly. Season with salt and pepper to taste. Place in the serving bowls and garnish with the washed leaves. Serve hot peppers in vinegar as a side dish. Have the chili oil ready. For the vegetables, sort the mung bean sprouts and rinse them in a sieve. Reserve an extra 20 grams for the final garnish. Halve the spring onion lengthwise and cut crosswise into approximately 3 cm pieces. Cut the peeled garlic cloves lengthwise into thin strands. Wash and peel the spice lily and cut it into thin slices across the grain, then cut these into thin threads. Cut the beer ham into small pieces. Mix all the ingredients for the sauce until smooth and set aside. Heat the sesame oil moderately in a wok. Add the garlic cloves, spice lily, and beer ham and stir-fry for 30 seconds. Add the noodles and mix well. Stir-fry for another 30 seconds. Then add the mung bean sprouts and spring onions and mix well. Deglaze with the sauce and simmer with the lid on for 1 minute. Then divide the mixture between the prepared serving dishes, drizzle with the chili oil, and garnish with the fresh mung bean sprouts. Serve in bowls with the peppers in vinegar and enjoy as a main course. Note: For Thai cuisine, this is only a side dish; a main course must include rice. Tip: If you’d like it a little spicier, you can drizzle a tablespoon of Bulgogi Sauce over the noodles after adding the chili oil. Appendix: Pepperoni in Vinegar, see: https://www.chefkoch.de/rezepte/4338381729939019/Suess-sauer-scharfe-Peperoni-in-Essig.html