Bamee (Egg Noodles)
中華ルーツの黄色い麺！カオソイや汁なし麺に使われる小麦麺
Description
Yellow egg and wheat noodles with Chinese origins. Similar to ramen noodles. Primarily used in Northern Khao Soi or served dry (Haeng) with roasted pork.
Classification: Noodles
Shops selling Bamee (Egg Noodles)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Wheat flour
- Egg
- Lye water(Kansui)
Instructions
- (Prep) Boiled for noodle soups (Nam), or tossed in oil/sauce for dry noodles (Haeng) topped with red BBQ pork (Moo Daeng).
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Fresh Chinese egg noodles, Ramen noodles
Pairing
Moo Daeng (Red BBQ Pork) / Khao Soi
Trivia
[Difference] Thailand is overwhelmingly a 'rice noodle' country. Bamee stalls stand out with distinct Chinese-style red signs, forming a separate noodle subculture.
Eating tips & etiquette
Ordering it dry (Bamee Haeng), seasoned sweet/sour at the table, while sipping the side broth is the connoisseur's way.
Allergen
Wheat, Egg