Cry Baby Noodles Recipe
Discover how to make Cry Baby Noodles with this easy, flavorful recipe. Perfect for spice lovers!
Equipment
- Wok or large frying pan
- Saucepan
- Mixing bowls
- Measuring cups and spoons
- Colander or strainer
- Tongs
Ingredients
- 200 g Dried wide rice noodles
- 300 g Ground chicken
- 3 cloves Garlic minced
- 2-3 Bird’s eye chili chopped
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sugar
- 2 tablespoons Vegetable oil
- 1/4 cup Green onions sliced
- Fresh cilantro chopped (to garnish)
- Lime wedges for serving
Instructions
Step 1 – Prepare the Noodles
- Bring a large pot of water to boil.
- Add the rice noodles and cook until just tender, about 5-7 minutes.
- Drain and rinse under cold water to stop the cooking process.
- Keep the noodles loose to avoid clumps that could lead to uneven cooking.
Step 2 – Cook the Chicken
- Heat the vegetable oil in a wok over medium-high heat.
- Add the minced garlic and bird’s eye chili. Sauté until fragrant.
- Toss in the ground chicken and break it apart with your cooking utensil.
- Stir-fry until the chicken is fully cooked and golden.
Step 3 – Combine Noodles and Chicken
- Add the drained noodles to the chicken in the wok.
- Pour in the soy sauce, oyster sauce, and sugar.
- Toss everything together to ensure the noodles are well coated and heated through.
- A splash of lime juice at this point can really elevate the flavors.
Step 4 – Serve with Flair
- Transfer the noodles to serving plates.
- Garnish with sliced green onions and fresh cilantro.
- Serve immediately with lime wedges on the side.
- Serving suggestion: Place lime wedges on the edge of the plate for a pop of color.
Notes
- For an extra kick, add more bird’s eye chili.
- If the noodles start to stick, a bit more oil can help loosen them.
- Leftovers can be refreshed by a quick stir-fry the next day.