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Noodle soups are all over the streets of Thailand, but did you know that for most of those noodle soups, you can order the "dry" version where the noodles don't come with a broth? Instead of the broth, the steaming noodles get tossed in a flavourful seasoning sauce, but they are still topped with the same yummy toppings of your favourite noodle soup.
In this video, I'm showing you a recipe for "Bamee Hang" which is one of the most popular types that people order dry. And now that there's no broth to worry about, it is SO much faster to put together as you'll see! In this video I used Chinese BBQ pork and wontons as my protein which is very common, but you can just do one or the other as well!
If you want to make your own BBQ pork, check out my char siu recipe here for a fantastic version that you can use in this dish or eat it on its own!
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Street Noodles w/ BBQ Pork & Wontons บะหมี่แห้ง
- Yield: makes 1 generous potion, see note
- 85 g egg noodles (this makes 1 generous potion, see note)
Noodle Seasoning (for 85 g noodles)
- 1 tsp garlic oil
- ½ tsp soy sauce
- ½ tsp Golden Mountain Sauce
- Scant 1 tsp fish sauce
- A dash black soy sauce (optional)
- 1 tsp sugar
- 1 tsp white vinegar
Note: Use thin delicate egg noodles (sometimes labeled "wonton noodles"). Don't use the thick, chewy noodles that are meant for ramen.
- Chinese BBQ pork, store bought, or use this recipe
- Wontons (see recipe here)
- Baby bok choy or other greens of your choice
- Green onion and/or cilantro, chopped
- Ground white pepper
- Chili powder or chili flakes
- Fried garlic (see this recipe @8:51)
Combine all noodle seasoning ingredients in a mixing bowl, set aside.
Bring a large pot of water to a boil, blanch the bok choy for 30 seconds. Remove with a skimmer and set aside.
Boil the wontons, if using, until they are fully cooked. Remove with a skimmer and place in a bowl. Toss with a bit of garlic oil to prevent them from sticking to each other.
Blanch the noodles until cooked through (this takes less than 1 minute if using the wonton noodles), drain the noodles well and place them directly into the seasoning bowl. Immediately toss the noodles in the seasoning, be very thorough with the tossing to make sure the sauce is evenly absorbed. Place noodles in a serving bowl.
Place the pork, wonton, and bok choy around the noodles and top with fried garlic, white pepper, chili powder, and chopped cilantro and/or green onions. Serve immediately, enjoy!
Love this recipe. I make a variation of this recipe using boiled ground pork & whole shrimp with fish balls. So good.
Is there a gluten free alternative I can use for the noodles?
My dad would use rice noodles.
This is likely my favorite of Pailin's recipes. I don't make the charsiu myself, but when I buy it from my local market I always end up making some version of this.
The recipe is so simple, the hardest part is frying the garlic for the oil.
All the components of the recipe can be homemade, or none. I've done it in all the combinations. But the only thing not to be missed is the sauce ratio here, including homemade garlic chips & garlic oil.