Cry Baby Noodles Recipe
Discover the perfect cry baby noodles recipe: a spicy, savory delight that's easy to make and irresistibly delicious. Cook, enjoy, and share!
Equipment
- A large pot
- A frying pan or wok
- A strainer
- Measuring cups and spoons
- A knife and chopping board
Ingredients
- 400 g Noodles your choice
- 300 g Chicken breast sliced
- 2 Bell peppers sliced (red and yellow)
- 2 medium Carrots julienned
- 3 Spring onions chopped
- 4 cloves Garlic minced
- 3 tbsp Soy sauce
- 2 tbsp Sesame oil
- 1 tbsp Peanut butter
- 2 tsp Chili flakes or to taste
- 1 tbsp Brown sugar
- 1 Lime juiced
Instructions
Getting the Noodles Ready
- According to the package, boil the noodles.
- Once cooked, drain and toss them with a splash of sesame oil to prevent sticking.
Preparing the Cry Baby Sauce
- In a bowl, mix soy sauce, peanut butter, chili flakes, brown sugar, and lime juice.
- Whisk until you get a smooth, spicy, and tangy sauce.
Stir-Frying the Veggies and Chicken
- Heat a splash of oil in the wok over medium-high heat.
- Toss in the garlic, spring onions, bell peppers, and carrots. Stir-fry till they’re just soft.
- Add the sliced chicken. Cook until it turns white and is cooked through.
Bringing It All Together
- Pour the cry baby sauce over the cooked chicken and veggies.
- Add the noodles into the wok and toss everything together until well coated.
- Add 2 more minutes of cooking to let the flavors blend.
Notes
- Feel free to adjust the chili heat to suit your tolerance. Not everyone enjoys crying at dinner!
- Adding a dash of fish sauce can bring an extra layer of umami to your dish.
- Leftovers? No problem! Cry baby noodles taste even better the next day after the flavors have had more time to mingle.