Listen up, my noodle-loving friends! Have your taste buds been craving some spice and excitement? Well, gather around because I'm about to introduce you to the addictively fiery world of Cry Baby Noodles!
Now, these aren't your average noodles. Cry Baby Noodles are a journey - one packed with captivating flavors, textures, and yes, bring-tears-to-your-eyes heat. Each slurp promises a party for your tastebuds as spicy chili oil and aromatics like garlic and ginger mingle with chewy noodles, tender protein, and fresh veggies.
Sound like an adventure your mouth wants to take? Great, let's get cooking! Whipping up these seductive noodles is oh-so-easy thanks to a flavor-packed stir-fry sauce we'll mix up in minutes. I'm getting hungry just thinking about that sweet and savory, ever-so-slightly numbing tingle we're about to create.
So let's embark on this thrill ride for our tastebuds together, shall we? Just make sure to have plenty of cold drinks on hand for when the spice hits! Now, who's ready to cry some happy tears with these seriously tasty noodles?
What You Need to Make Cry Baby Noodles Recipe
To make Cry Baby Noodles, there are a few key ingredients that each serve an important purpose:
- Noodles: The base of the dish is Chinese egg noodles or rice noodles. These noodles provide substance and the perfect vehicle to soak up the intensely flavored sauce. Their neutral flavor allows the other ingredients to shine.
- Aromatics (garlic, ginger, green onions): These ingredients infuse the noodles and vegetables with aromatic flavor. The garlic and ginger add a zingy, gingery punch while the green onions provide freshness and mild oniony sweetness.
- Vegetables (mixed stir-fry veggies, bean sprouts): The mixed stir-fry vegetables - like carrots, broccoli, and bell peppers - contribute an array of colors, textures, and flavors. Bean sprouts add a satisfying crunch. Together the veggies make each bite of noodles more interesting.
- Sauce ingredients (soy sauce, vinegar, oils, spices): The sauce is truly what makes this dish stand out. The combination of umami-rich soy sauce, punchy black vinegar, sesame oil, chili oil, and an assortment of dried spices creates an intensely flavored, slightly sweet, and savory sauce with a creeping heat. It permeates every component of the noodle dish perfectly
Let’s Make Cry Baby Noodles Step By Step
- Make the Cry Baby Sauce: In a small bowl, combine all the sauce ingredients - soy sauce, chili oil, black vinegar, Szechuan peppercorns, sesame seeds, sugar, chili flakes, five-spice powder and white pepper. Whisk well until thoroughly blended. Set aside.
- Cook the Noodles: Bring a large pot of water to a boil. Once boiling, add the noodles and cook according to package directions until just tender. Drain and rinse under cold water. Toss with a bit of oil to prevent sticking.
- Stir Fry the Aromatics and Vegetables: Heat the vegetable and sesame oil in a wok or large skillet over medium-high heat. Add the garlic and ginger and cook for 30 seconds until fragrant. Add the mixed vegetables and bean sprouts. Stir fry for 2-3 minutes.
- Toss Everything Together: Add the cooked noodles to the wok and pour the Cry Baby Sauce over top. Gently toss together until the noodles are evenly coated in sauce.
- Plate and Garnish: Transfer the saucy noodles to individual serving bowls. Garnish with sliced green onions. Enjoy immediately while hot.
Chefs Tips
- Gather all ingredients before turning on the stove to avoid burning while you scramble to prep.
- Resist the urge to use too many vegetables. Pick 2-3 veggies + bean sprouts so noodles soak up flavor.
- Crank up the burner heat to get the wok/skillet very hot before adding oil. Listen for proper preheat sizzle.
- Save some green onions for garnish! Fresh flavor & color transforms noodles from blah to bam!
- Serve immediately after plating for maximum sweet, spicy, soft, and crunchy textural enjoyment.
What Equipment Do I Need To Make This Recipe?
- Large pot - To boil water for cooking the noodles
- Wok or large skillet - For stir-frying the aromatics, and vegetables and tossing everything together
- Mixing bowl - For making the Cry Baby sauce
- Cutting board and knife - For prepping ingredients like mincing garlic, slicing green onions, etc.
- Strainer or colander - To drain the noodles after boiling
- Tongs or cooking utensils - For tossing the noodles and vegetables while stir-frying
- Serving plates/bowls - To serve up the finished dish
How To Store Them
- Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will plump up again after reheating.
- Reheat leftovers in the microwave or simmer on the stovetop with a splash of broth to moisten noodles.
- Freeze extra Cry Baby Sauce in ice cube trays for easy use later down the road.
- If you have extra sauce, make more noodles and veggies for a whole new batch! Stir fry with frozen sauce cubes.
Cry Baby Noodles Recipe
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Ingredients
- 14 ounces dried Chinese egg noodles or rice noodles
- 3 tablespoons vegetable oil divided
- 2 tablespoons sesame oil
- 4 cloves garlic minced
- 2 tablespoons freshly grated ginger
- 2 cups mixed julienned vegetables carrots, bell peppers, broccoli
- 2 cups bean sprouts
- ¼ cup sliced green onions for garnish
- Cry Baby Sauce:
- 6 tablespoons soy sauce
- 4 tablespoons chili oil
- 2 tablespoons black vinegar or rice vinegar
- 2 tablespoons toasted ground Szechuan peppercorns
- 2 tablespoons toasted sesame seeds
- 2 teaspoons sugar
- 2 teaspoons chili flakes
- 1 teaspoon five-spice powder
- 1 teaspoon ground white pepper
Instructions
- In a small bowl, whisk together all the Cry Baby Sauce ingredients until well blended. Set aside.
- Bring a large pot of water to a boil. Cook the noodles according to package directions until just tender yet firm to the bite. Drain and rinse under cold water. Toss the noodles with 2 tablespoons of the vegetable oil to prevent sticking.
- Heat the remaining 1 tablespoon vegetable oil and the sesame oil in a wok or large skillet over medium-high heat. Add the garlic and ginger and cook for 30 seconds until fragrant.
- Add the mixed vegetables and bean sprouts. Stir fry for 2-3 minutes until the vegetables are crisp-tender.
- Add the cooked noodles and pour the Cry Baby Sauce over top. Toss to coat the noodles thoroughly with the sauce and vegetables.
- Transfer the noodles to a serving platter and garnish with green onions. Serve immediately.
Notes
- For a vegetarian/vegan option, use vegetarian noodles and omit the sesame oil.
- Adjust the spiciness by adding more or less chili oil and chili flakes as desired.
- Leftovers can be refrigerated for up to 3 days. Reheat in the microwave or on the stovetop with a splash of vegetable broth to moisten.
Nutrition
Frequently Asked Questions
Q: What type of noodles work best for Cry Baby Noodles?
We recommend using Chinese egg noodles or rice noodles, as they hold up well to stir-frying. Other noodles like ramen or udon tend to get mushy.
Q: How can I customize the protein in Cry Baby Noodles?
A: You can customize the protein in cry baby noodles by adding ingredients such as tofu, shrimp, fish cake, dried fish tofu, diced lap cheong, or steamed Chinese sausage.
Q: What type of sauce is used in Cry Baby Noodles?
A: Cry baby noodles are typically made with a flavorful sauce that includes ingredients like oyster sauce, XO sauce, miso paste, and fish sauce.
Q: How do I serve Cry Baby Noodles?
A: Once cooked, transfer the cry baby noodles to a serving dish and top with your preferred type of protein, vegetables, and sauce. Mix well and enjoy!
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