Thai cuisine · Dough, Pasta & Rice

Ba Mee Haeng

Dry egg noodles with crispy garlic oil, fried chicken and wontons, served with a clear broth on the side.

Ingredients · for 4 servings

• 400 g egg noodles (fresh, or substitute mie noodles)
• 300 g chicken breast fillet
• 16 wonton wrappers
• 150 g ground chicken
• 1 head garlic
• 5 tbsp vegetable oil
• 3 tbsp oyster sauce
• 2 tbsp light soy sauce
• 1 tsp sugar
• 1 l rich chicken stock
• 4 spring onions
• 1 tsp white pepper

Instructions

1. Finely chop the garlic and slowly fry it in the oil over low heat for 6–8 min. until golden, then pour immediately into a bowl so it doesn't keep browning — keep the oil and garlic separate.
2. Slice the chicken breast thinly, marinate with 1 tbsp oyster sauce and 1 tbsp soy sauce, and fry in 1 tbsp of the garlic oil for 4–5 min. until cooked through.
3. Knead the ground chicken with the white pepper, 1 tsp soy sauce and a little chopped spring onion, place 1 tsp on each wonton wrapper, brush the edges with water and seal into small pouches.
4. Bring the chicken stock to the boil, poach the wontons in it for 4 min. until they float to the top, then lift out; cook the egg noodles in the same water for 60–90 sec. until springy.
5. Drain the noodles well and toss them immediately in a bowl with the remaining garlic oil, the rest of the oyster sauce, soy sauce and sugar so they don't stick together.
6. Fill bowls with the noodles, top with chicken slices, wontons, fried garlic and spring onion rings, and serve the hot broth separately.