This Cry Baby Noodles Recipe will become your new favorite!
Today, I’m thrilled to share with you a tantalizing and flavorful recipe inspired by the show ‘Hunger’ on Netflix – the amazing Cry Baby Noodles!
This dish is a symphony of flavors, blending spicy, savory, and umami notes, and it’s sure to tingle your taste buds in the most delightful way.
Having watched ‘Hunger’ on Netflix, the Cry Baby Noodles really caught my eye and taste buds!
This dish is a culinary masterpiece, with its rich, layered flavors and various textures, and it had me scrambling to recreate it in my kitchen.
It’s a beautiful combination of lap cheong (Chinese sausage), dried shrimp, fish cake tofu, and other fabulous ingredients that create a truly unforgettable meal.
Why You’ll Love This Cry Baby Noodles Recipe
Explosion of Flavors
The ensemble of lap cheong, dried shrimp, and fish cake tofu brings forward a flavor profile that is robust and diverse, giving a different taste in every bite. The XO sauce and miso paste combined with soy and oyster sauces escalate this dish to another level of deliciousness!
Texture Variety
The contrasting textures between the chewy rice noodles, crispy dried shrimp, and succulent lap cheong add a distinctive touch, making each bite a new experience.
Visually Appealing
The vibrant colors and the unique assembly make this dish an eye-catcher! It’s not just a feast for your palate but also a feast for your eyes.
Ingredients
- 1/2 cup lap cheong Chinese sausage
- 1/2 cup dried shrimp
- 1/4 cup fish cake tofu
- 2 eggs
- 1 tbsp XO sauce and 1 tbsp miso paste (combined)
- 2 cloves of garlic (minced)
- 1 tbsp minced ginger
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tsp MSG
- 1 tsp salt
- 10-12 oz rice noodles
- Chopped scallion
How To Make Cry Baby Noodles
- Preparation: Start by dicing the lap cheong and fish cake tofu into smaller, bite-sized pieces.
- Cooking Process: Heat oil in a wok and fry dried shrimp for 60 seconds until they are crispy and golden.
- Adding Layers of Flavor: Remove shrimp and in the same wok, fry lap cheong for 2 minutes before adding garlic and ginger, frying for an additional 30 seconds.
- Building the Base: Crack in the eggs and combine well. Add cooked rice noodles and stir fry for 2-3 minutes until they are slightly charred, absorbing the flavors.
- Saucing It Up: Time to add the exquisite combination of XO sauce and miso paste along with the soy and oyster sauces. Mix well to ensure the noodles are well-coated.
- Final Touches: Add back the shrimp, fish cake tofu, and throw in the scallions. Stir fry for 1 more minute and serve immediately.
What To Serve With Cry Baby Noodles
Consider pairing Cry Baby Noodles with a light, refreshing salad to balance out the rich flavors, or a side of steamed or stir-fried vegetables for added crunch and nutrition. A cool, fizzy drink or a glass of white wine would complement the dish wonderfully.
Cooking Tips
- Ensure all ingredients are prepped before you start cooking as the cooking process is fast-paced.
- Adjust the amount of soy and oyster sauce to your liking, taste as you go.
- Use a wok to allow ingredients to move around freely, ensuring even cooking.
Recipe Variations
- Feel free to replace lap cheong with other types of sausages or even bacon for a different flavor profile.
- If you prefer a vegetarian version, omit the lap cheong, dried shrimp, and fish cake tofu and replace with more vegetables like bell peppers, mushrooms, and tofu.
This dish truly brings a culinary adventure to your dining table, an explosion of flavors, and a mixture of textures that are simply divine! Don’t miss out on recreating this recipe at home and let me know how it turns out! Happy cooking!
Cry Baby Noodles
Ingredients
- ½ cup lap cheong (Chinese sausage)
- ½ cup dried shrimp
- 1/4 cup fish cake tofu
- 2 eggs
- 1 tbsp XO sauce
- 1 tbsp miso paste
- 2 cloves of garlic minced
- 1 tbsp minced ginger
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tsp MSG
- 1 tsp salt
- 10-12 oz oz rice noodles cooked
- Chopped scallion for garnishing
Instructions
- Prep Ingredients: Dice lap cheong and fish cake tofu into smaller pieces. Mince garlic and ginger. Have all the other ingredients measured and ready to go.
- Cook the Shrimp: Heat a bit of oil in a wok over medium heat. Add the dried shrimp and fry for about 60 seconds or until they turn golden and crispy. Remove and set aside.
- Cook the Lap Cheong: In the same wok, add a bit more oil if needed and add the diced lap cheong. Fry for about 2 minutes or until they start to crisp up.
- Sauté Aromatics: Add the minced garlic and ginger to the wok with lap cheong and sauté until they release their aroma, about 30 seconds.
- Add Eggs: Crack the eggs directly into the wok. Quickly scramble them, combining them with the lap cheong, garlic, and ginger.
- Stir-Fry Noodles: Add the cooked rice noodles to the wok. Stir-fry for about 2-3 minutes or until they start to get a bit charred. Keep the ingredients moving to avoid burning.
- Season the Dish: Combine XO sauce and miso paste and add them to the wok along with soy sauce, oyster sauce, MSG, and salt. Mix well to coat the noodles evenly with the sauces.
- Final Assembly: Add the crispy dried shrimp and fish cake tofu to the wok. Toss in the chopped scallions. Give everything a good mix and stir-fry for another minute.
- Serve: Dish out the Cry Baby Noodles immediately, garnish with more scallions if desired, and enjoy the burst of flavors!
Notes
- It is crucial to have all ingredients prepped and ready as this recipe is quite fast-paced.
- Feel free to adjust the amounts of sauces according to your preference. Always taste and adjust the seasoning as you go.
- For a vegetarian version, omit the sausages, shrimp, and fish cake tofu and add in your favorite vegetables or tofu.
- This dish pairs well with light salads, steamed or stir-fried veggies, and a cool, refreshing beverage.
Jenny has always been passionate about cooking, and she uses her platform to share her joy of food with others. Her recipes are easy to follow, and she loves giving tips and tricks to help others create their own unique culinary creations.