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Ba mee moo dang in a bowl with pork and wontons.

Ba Mee Moo Dang 

  • Author: Suwanee
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Diet: Low Lactose


Ba Mee Moo Dang is a Thai delight! It's a delicious dish with egg noodles, BBQ red pork, greens, wontons, and yummy garnishes. The mix of textures and flavors is heavenly. Try it and explore the wonders of Thai cuisine!



For the noodles (serves 4-5 bowls)

  • 1/2 pound egg noodles. Use any width of egg noodles you'd like. 
  • 1 1/2 tablespoons garlic oil. Use regular garlic oil, not spicy chili garlic oil, unless you love spicy!
  • 1/2 tablespoon Golden Mountain seasoning sauce or Maggie sauce. 
  • 2 tablespoons light soy sauce
  • 1 tablespoon fish sauce. More on Thai sauces here.
  • 1 tablespoon rice vinegar
  • 2 tablespoons water. (Not pictured)
  • 2 tablespoons green onions, thinly sliced.

For the soup bowl (per bowl)

  • 3-5 slices of red pork or as needed. Find these at the Asian market or make your own with my delicious red pork recipe.
  • 3-4 cooked wontons. Shrimp or pork wontons are excellent! Any brand will do.
  • 1 head of balanced Bok Choy per bowl. Slice into biteable pieces. 


  • These can be tailored to your liking, so I don't have exact measurements. I suggest start with a small amount first and add more as you go.  
  • Chili garlic oil. Buy it at the Asian market or make your own at home.
  • Ground white pepper
  • Fish sauce
  • Red pepper flakes
  • Prik Nam Som
  • Fresh lime juice. Lemon juice or vinegar will work, too. 
  • White sugar
  • Fried garlic or fried shallot chips. Don't skip this one! Even if you have to buy them at the store.
  • Thinly sliced green onion and cilantro. These herbs add a wonderful aroma to noodles.


  1. Make the Ba Mee Hang sauce in a small bowl. Before adding the green onions, divide the oil in half. One is for adding to the noodles, and the other is for garnishing.
  2. Bring a medium pot to boil. Use a wire mesh strainer or an Asian spider wire mesh, and boil the wontons until they float to the top. Cook as many as you plan to use per serving bowl. This recipe serves four people. Remove to a plate and set aside.
  3. Blanch the bok choy next, cook it in hot water for 1 minute, remove it, and add it to a bowl of cold water with ice.
  4. Add the egg noodles to the boiling water and allow it to cook according to package instructions. Mine only required only 20 seconds. I used the very thin wonton noodles by the Mi Hoanh Thanh brand. My favorite! Placed the cooked noodles in a large bowl. 
  5. In a big bowl, use half of the oil to season the noodles, stir together, and prepare to put it all together next!
  6. Simply add your noodles to each bowl first. Then the Bok Choy, the wontons, the meat. And from here, it's up to you to customize it and make it your own!

Please refer to my list (above) of garnishes to serve with your Ba Mee Moo Dang.


  • Cook the wontons, vegetables, and noodles in boiling water, in that order. The egg noodles may change the texture and color of the other ingredients, so it's best to cook them last. This order gives the dish a more natural look, especially when serving guests. It's a small detail, but it makes a difference! Enjoy!
  • None of the ingredients take a long time to cook, so keep a close eye on them to avoid overcooking.
  • To keep your green veggies looking vibrant and fresh, try blanching them in hot water first and then giving them a quick dip in an ice bath. This little trick helps preserve their beautiful color!
  • Don't overcook your egg noodles. You want them slightly al dente, not mushy. 
  • Prep Time: 15
  • Cook Time: 15
  • Category: noodles
  • Method: stovetop
  • Cuisine: thai

Keywords: ba