Cry Baby Noodles
Cry Baby Noodles is a comforting and flavorful Thai noodle dish known for its bold, savory, and slightly sweet flavors. Stir-fried flat rice noodles are tossed with Chinese sausage, dried or fresh shrimp, a savory-sweet XO and hoisin sauce blend, and aromatic vegetables. Popularized after appearing in the Netflix film 'Hunger', this dish epitomizes quick, soulful street food. (Source: https://stickyricethaikitchen.com/cry-baby-noodles-recipe/)
Ingredients
- 500 g flat rice noodles
- 2 Chinese sausages (Lap Cheong), sliced
- 1/4 cup (60 ml) dried shrimp or equivalent fresh shrimp
- 2 eggs
- Onion, sliced
- Minced garlic
- Scallions, for garnish
- 5 tbsp hoisin sauce
- 3 tbsp XO sauce
- 2 tbsp white miso paste
- 3 tbsp chili oil
- Optional: tofu or fish cake (about 1/2 cup (120 ml), diced)
- Oil for stir-frying
- Optional: 1/2 tbsp sugar, a pinch of salt
Steps
- Prepare the Noodles: Soak dried flat rice noodles in hot water for 10–15 minutes until al dente, then rinse with cold water to prevent sticking. If using fresh noodles, skip to separating them gently.
- Sauce: In a bowl, mix hoisin sauce, XO sauce, miso paste, chili oil (and optionally soy, fish, or oyster sauce according to taste). Set aside.
- Cook the Protein: In a wok on medium heat, add sliced Chinese sausage with a small amount of water (to avoid toughening; cook until water evaporates and sausages get juicy). Add dried or fresh shrimp, sauté until fragrant. Add fish cake or tofu if using, plus aromatics (onion and minced garlic).
- Scramble Eggs: Push everything to one side of the wok and add eggs. Scramble until just cooked.
- Stir Fry Everything: Add the prepared noodles and pour your sauce over. Toss noodles and ingredients to coat evenly, allowing them to char slightly for flavor.
- Finish: Garnish with scallions. Serve hot, optionally with a wedge of lime or chili flakes.