Cry Baby Noodles Recipe
These spicy Thai-style noodles get their name from the tear-inducing heat. Chewy rice noodles are stir-fried with a bold sauce made from chili oil, soy sauces, oyster sauce, XO sauce, miso paste, garlic and ginger. The noodles are tossed with Chinese sausage (lap cheong), dried shrimp, fish or fried tofu puffs, scrambled eggs and scallions. The complex blend of savory, umami, sweet and fiery flavors makes these "cry baby" noodles utterly addictive despite the sweat-inducing spice level. The recipe is inspired by a dish featured in the Thai culinary drama but takes some creative liberties.
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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
Calories: 500kcalCarbohydrates: 75gProtein: 15gFat: 15g
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