Welcome to the world of flavor-packed, spicy delights with our Cry Baby Noodle recipe! It’s a journey of taste that promises to tantalize your palate and leave you craving for more. Originating from the bustling street food scenes of Southeast Asia. When Netflix created a film ‘Hunger‘ then there are scenes of cooking competitions and making a cry baby noodles.
Cry Baby Noodles have swiftly climbed the popularity charts worldwide. What sets this recipe apart is its hallmark spiciness – a fiery, delightful experience that is not for the faint-hearted but absolutely a must-try for spice aficionados.
Ingredients
- Noodles (Thick Rice Noodles)
- Protein (chicken and tofu)
- Vegetables (e.g., mustards, carrots)
- Soy sauce (1 tbsp)
- Chili oil or chili flakes (1 tbsp)
- Oyster sauce (1 tbsp)
- Fish Sauce (1 tbsp)
- Garlic, minced (1 tbsp)
- Ginger, minced (1 tbsp)
- Palm Sugar (1 tbsp)
- Warm Water (3 tbsp)
Step by Step Cooking Instructions
- Preparing the noodles: Start by boiling the rice noodles following the package instructions. Once they’re perfectly, drain them and set them aside. This preparation is key to ensuring the noodles are ready to absorb all the flavors.
- Making the Cry Baby Sauce: In a bowl, whisk together soy sauce, chili oil or flakes, minced ginger, garlic, fish sauce, palm sugar, oyster sauce, and warm water. This is where you can adjust the chili to suit your heat preference, making the sauce as mild or as fiery as you like.
- Cooking the Protein and Vegetables: Heat a bit of oil in your wok or large skillet. Begin by cooking the chicken and tofu until they’re perfectly done. Then, add the mustards and carrots, sautéing them until they’re just tender yet crisp.
- Combining Everything: Now for the exciting part, add the cooked noodles into the wok with your protein and vegetables. Pour the Cry Baby sauce over everything, then toss and mix well, ensuring each strand of noodle is evenly coated with the spicy, aromatic sauce.
Pro Tips:
If you’re sensitive to spice, start with less chili and gradually increase to your liking. This recipe is wonderfully versatile, easily adaptable to vegan or gluten-free diets with a few simple ingredient swaps.
Creamy Cry Baby Noodles Recipes
Source: Inquirer
Ah, Creamy Cry Baby Noodles – a dish that combines comfort with a fiery kick, tantalizing your taste buds while soothing your soul. Let’s whip up this culinary delight together, shall we? First, let’s gather our ingredients, and then we’ll jump into the cooking instructions.
Ingredients
- Heavy Cream – 1 cup (16 tablespoons)
- Butter – 2 tablespoons
- Garlic (minced) – 1 tablespoon
- Parmesan Cheese (grated) – 1/2 cup (8 tablespoons)
- Chili Oil – 2 tablespoons (adjust based on your spice tolerance)
- Soy Sauce – 1 tablespoon
- Sugar – 1 teaspoon
- Sriracha or Hot Sauce – 1 tablespoon
- Garnish (optional)
- Green Onions (chopped)
- Sesame Seeds
- Red Chili Flakes
Step by Step Cooking Instructions
- Cook the Noodles: Boil the noodles according to the package instructions until al dente. Drain and set aside.
- Prepare the Creamy Sauce: In a pan, melt the butter over medium heat.
- Add the minced garlic and sauté for a minute until fragrant.
- Pour in the heavy cream and bring to a simmer.
- Stir in the grated Parmesan cheese until it melts and the sauce thickens. Remove from heat.
- Make the Spicy Mix: In a small bowl, combine the chili oil, soy sauce, sugar, and Sriracha. Mix well.
- Combine: Toss the cooked noodles in the creamy sauce until they are well coated.
- Drizzle the spicy mix over the noodles and toss again to evenly distribute the flavors.
- Garnish: Sprinkle chopped green onions, sesame seeds, and red chili flakes on top for an extra zing and visual appeal.
- Serve: Serve your Creamy Cry Baby Noodles hot and enjoy the creamy, spicy goodness!
Pro Tips
- Adjust the amount of chili oil and Sriracha to suit your spice level. The “cry baby” part of the name suggests it should be quite spicy, but it’s all about your preference.
- For an extra depth of flavor, you can add a splash of white wine to the creamy sauce.
Cry Baby Noodles Salad Recipes
Source: Authentic Hospital
Fantastic! Let’s embark on a culinary journey with a delightful and spicy Cry Baby Noodles Salad. This dish combines the robust flavors of Asian cuisine with a refreshing salad twist. Here’s a creatively crafted recipe just for you.
Ingredients
- 200g dried rice noodles (thin or medium width)
- Dressing:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 2 teaspoons chili garlic sauce (adjust to taste)
- 1 teaspoon grated ginger
- Salad
- 1 medium carrot, julienned
- 1 small red bell pepper, thinly sliced
- 1 cucumber, julienned
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup chopped roasted peanuts
- Garnish (optional)
- Sesame seeds
- Lime wedges
- Extra chili garlic sauce
Step by Step Cooking Instructions
- Prepare the Noodles: Cook the rice noodles according to package instructions until al dente. Rinse under cold water and drain thoroughly.
- Make the Dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, chili garlic sauce, and grated ginger until well combined.
- Assemble the Salad: In a large mixing bowl, combine the cooked noodles with julienned carrots, sliced red bell pepper, julienned cucumber, chopped green onions, and cilantro.
- Dress and Toss: Pour the dressing over the noodle mixture and toss gently until everything is evenly coated.
- Garnish: Sprinkle with chopped roasted peanuts and sesame seeds. Serve with lime wedges and extra chili garlic sauce on the side for added zest and heat.
- Serve: The Cry Baby Noodles Salad can be enjoyed immediately or chilled for a refreshing cold salad experience.
This recipe serves about 2-3 people and is perfect for a zesty, flavor-packed meal. The balance of fresh vegetables, tangy dressing, and the heat from the chili garlic sauce makes it a delightful treat.
