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Ba Mee Haeng (บะหมี่แห้ง) – Dry Egg Noodles with Pork
More recipes: Thai recipes · Noodle recipes · All Asian recipes
Ba Mee Haeng (บะหมี่แห้ง) – Dry Egg Noodles with Pork
Laura Chen
4
15 minutes
30 minutes
450
Thai
Main course
Ba mee haeng is a classic Thai dish of dried egg noodles served with aromatic pork, fresh herbs and seasonings. The dish is known for its balanced flavor and simple preparation.
Ingredients
- 200 g dried egg noodles
- 300 g pork, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 2 garlic cloves, finely chopped
- 2 scallions, cut into rings
- 1 handful fresh cilantro, roughly chopped
- 2 tbsp peanut oil
- 1 tsp ground white pepper
- 1 tbsp fish sauce
- 2 tbsp roasted peanuts, roughly chopped
- 1 lime, cut into wedges
Instructions
- Cook the egg noodles according to the package instructions, drain and set aside.
- Heat the peanut oil in a pan and briefly fry the garlic in it.
- Add the pork and fry until almost cooked through.
- Add the soy sauce, oyster sauce, sugar and fish sauce to the meat and stir well.
- Add the cooked noodles and toss everything together.
- Season with white pepper and keep frying until everything is heated through.
- Take the noodles off the heat and sprinkle with scallions, cilantro and peanuts.
- Serve with lime wedges.
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More recipes: Thai recipes · Noodle recipes · All Asian recipes