Are you prepared for a flavor trip that will titillate your taste buds and leave you both in tears and hankering for more? Look no farther than our recipe for Cry Baby Noodles, a spicy treat created especially for individuals with experimental palates. As we combine the ideal combination of heat, sweetness, and umami in one amazing dish, be ready for a flavor-filled ride.
Our Cry Baby Noodles are a gourmet challenge that will take your taste buds on a crazy rollercoaster, therefore they are not for the weak of stomach. With a variety of vivid vegetables, soft beef (or tofu for our vegetarian friends), and a mouthwatering combination of Asian spices, this spicy wonder will have your mouth watering from the first mouthful.
Also: Hungry for More? How To Make Jimmy John’s Kickin Ranch (Recipe)!
Â
INGREDIENTS
For the Noodles:
- 10 oz (280g) dried Chinese egg noodles or your preferred noodle type
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 inch piece of fresh ginger, grated
- 1 cup sliced mixed vegetables (bell peppers, carrots, broccoli, etc.)
- 1 cup bean sprouts
- 2 green onions, sliced diagonally (for garnish)
For the Cry Baby Sauce:
- 3 tablespoons 3 tablespoons soy sauce
- 2 tablespoons 2 tablespoons chili oil (adjust according to your spice preference)
- 1 tablespoon 1 tablespoon black vinegar or rice vinegar
- 1 tablespoon 1 tablespoon Szechuan peppercorns, toasted and ground
- 1 tablespoon 1 tablespoon toasted sesame seeds
- 1 teaspoon 1 teaspoon sugar
- 1 teaspoon 1 teaspoon chili flakes (adjust for heat level)
- 1/2 teaspoon 1/2 teaspoon five-spice powder
- 1/2 teaspoon teaspoon ground white pepper
INSTRUCTIONS
Step 1: Prepare the Cry Baby Sauce
-
Soy sauce, chile oil, black vinegar, sugar, toasted sesame seeds, ground white pepper, ground Szechuan peppercorns, and five-spice powder should all be combined in a small mixing dish. Make the Cry Baby Sauce by completely blending. If you like more or less heat, add more or less chili oil and chili flakes.
Step 2: Cook the Noodles
-
Chinese egg noodles should be prepared as directed on the package, which calls for boiling a big pot of water and cooking the noodles until they are al dente. To avoid sticking, drain the noodles and rinse them in cold water. To keep the noodles moist, toss them with a tablespoon of vegetable oil.
Step 3: Prepare the Vegetables
-
The remaining vegetable oil and sesame oil should be heated over medium-high heat in a wok or sizable skillet. Add the grated ginger and minced garlic, and cook them for 30 seconds or so until fragrant. Add the bean sprouts and the mixed veggies, and stir-fry for 2 to 3 minutes, or until they are crisp but still slightly tender.
Step 4: Combine the Noodles and Sauce
-
Pour the Cry Baby Sauce over the cooked noodles after adding them to the wok. Toss everything together until the savory sauce and vegetables are properly distributed over the noodles.
Step 5: Serve and Garnish
-
Transfer the cry baby noodles to bowls or serving trays. Sliced green onions can be used to provide an extra touch of color and freshness to each serving.
-
Enjoy Cry Baby Noodles’ spicy, hot, and seductive flavors!
Cry Baby Noodles
Join Cry Baby Noodles on a culinary journey! Our genuine formula elevates your palate by fusing spicy and savory ingredients. Discover how to make this delicious dish to wow your guests!
Equipment
- Large pot
- Wok or Large Skillet
- Mixing bowl
- Cutting board and knife:
- Strainer or Colander
- Tongs or Cooking Utensils
- Serving plates or bowls
Ingredients
For the Noodles:
- 10 oz (280g) dried Chinese egg noodles or your preferred noodle type
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 inch piece of fresh ginger, grated
- 1 cup sliced mixed vegetables (bell peppers, carrots, broccoli, etc.)
- 1 cup bean sprouts
- 2 green onions, sliced diagonally (for garnish)
For the Cry Baby Sauce:
- 3 tablespoons 3 tablespoons soy sauce
- 2 tablespoons 2 tablespoons chili oil (adjust according to your spice preference)
- 1 tablespoon 1 tablespoon black vinegar or rice vinegar
- 1 tablespoon 1 tablespoon Szechuan peppercorns, toasted and ground
- 1 tablespoon 1 tablespoon toasted sesame seeds
- 1 teaspoon 1 teaspoon sugar
- 1 teaspoon 1 teaspoon chili flakes (adjust for heat level)
- 1/2 teaspoon 1/2 teaspoon five-spice powder
- 1/2 teaspoon teaspoon ground white pepper
Instructions
Step 1: Prepare the Cry Baby Sauce
- Soy sauce, chile oil, black vinegar, sugar, toasted sesame seeds, ground white pepper, ground Szechuan peppercorns, and five-spice powder should all be combined in a small mixing dish. Make the Cry Baby Sauce by completely blending. If you like more or less heat, add more or less chili oil and chili flakes.
Step 2: Cook the Noodles
- Chinese egg noodles should be prepared as directed on the package, which calls for boiling a big pot of water and cooking the noodles until they are al dente. To avoid sticking, drain the noodles and rinse them in cold water. To keep the noodles moist, toss them with a tablespoon of vegetable oil.
Step 3: Prepare the Vegetables
- The remaining vegetable oil and sesame oil should be heated over medium-high heat in a wok or sizable skillet. Add the grated ginger and minced garlic, and cook them for 30 seconds or so until fragrant. Add the bean sprouts and the mixed veggies, and stir-fry for 2 to 3 minutes, or until they are crisp but still slightly tender.
Step 4: Combine the Noodles and Sauce
- Pour the Cry Baby Sauce over the cooked noodles after adding them to the wok. Toss everything together until the savory sauce and vegetables are properly distributed over the noodles.
Step 5: Serve and Garnish
- Transfer the cry baby noodles to bowls or serving trays. Sliced green onions can be used to provide an extra touch of color and freshness to each serving.
- Enjoy Cry Baby Noodles' spicy, hot, and seductive flavors!
Video
Also: Hungry for More? Ballerina Farm Sourdough – How to Make Ballerina Farm Sourdough!
Frequently Asked Questions:
1. What is the Cry Baby Noodles recipe?
Chinese egg noodles are tossed in a zesty Cry Baby Sauce made of soy sauce, chile oil, black vinegar, Szechuan peppercorns, and other fragrant spices in the recipe for Cry Baby Noodles, a hot and tasty dish. The meal is well-liked by fans of spices and provides a unique dining experience.
2. How to make Cry Baby Noodles at home?
The procedure for making Cry Baby Noodles at home is simple. Chinese egg noodles should first be cooked till al dente. In the meantime, combine the ingredients for the Cry Baby Sauce, which also includes soy sauce, chile oil, black vinegar, and toasted sesame seeds. In a wok, stir-fry mixed veggies and bean sprouts before adding the cooked noodles and Cry Baby Sauce. Before serving, garnish with thinly sliced green onions.
3. What ingredients are needed for the Cry Baby Noodles recipe?
Chinese egg noodles (or any other preferred type of noodle) are required, as are sesame oil, vegetable oil, sesame seeds, garlic, ginger, mixed vegetables, bean sprouts, green onions, soy sauce, chili oil, black vinegar (or rice vinegar), Szechuan peppercorns, toasted sesame seeds, sugar, chili flakes, five-spice powder, and ground white pepper to make Cry Baby Noodles.
4. Can I adjust the spice level in Cry Baby Noodles?
Absolutely, yes! Cry Baby Noodles’ amount of heat can be changed to suit your personal preferences. To adjust the heat, alter the ratio of chili oil and chili flakes in the Cry Baby Sauce.
5. Are there any substitutions for certain ingredients?
Yes, you can substitute some ingredients based on what’s available and what you want. For instance, in place of the mixed veggies, you might use other vegetables like bell peppers, carrots, or broccoli. In addition, you can use standard black pepper if you don’t have Szechuan peppercorns.
6. Is the Cry Baby Noodles recipe suitable for vegetarians or vegans?
Yes, it is possible to adapt the Cry Baby Noodles recipe to suit vegetarians and vegans. Just make sure that any sauces or noodles you use don’t include any animal products.
Nutrition Fact –
Nutritional Values for 1 Serving (approx. 1/2 of the recipe)
