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Cry Baby Noodles with Vegetables
Created by: Howcan Team
Ingredients
- 8 oz of cry baby noodles
- 1 cup of broccoli florets
- 1 cup of sliced bell peppers
- 1/2 cup of sliced carrots
- 1/2 cup of snow peas
- 2 tablespoons of vegetable oil
- 3 cloves of garlic, minced
- 1 tablespoon of fresh ginger, grated
- 1/4 cup of soy sauce
- 2 tablespoons of oyster sauce
- 1 tablespoon of brown sugar
- 1 teaspoon of sesame oil
- 1/2 teaspoon of red pepper flakes
- 1/4 cup of chopped green onions
- Salt and pepper to taste
Instructions
- Cook the cry baby noodles according to the package instructions. Drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Add the minced garlic and grated ginger, and stir-fry for 1 minute until fragrant.
- Add the broccoli, bell peppers, carrots, and snow peas to the skillet, and stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- In a small bowl, mix together the soy sauce, oyster sauce, brown sugar, sesame oil, and red pepper flakes.
- Add the cooked noodles to the skillet, pour the sauce over the noodles and vegetables, and toss to combine. Cook for an additional 2-3 minutes to heat through.
- Season with salt and pepper to taste, and sprinkle with chopped green onions before serving.
- Serve hot and enjoy!
Cry Baby Noodles, a spicy and savory Sichuan dish, originated in the bustling streets of Chengdu, China. This fiery noodle dish, known for its tongue-tingling heat, has been a staple in Sichuan cuisine for centuries. Traditionally, the dish features hand-pulled noodles, Sichuan peppercorns, chili oil, and a rich, flavorful broth. However, modern variations often include a colorful array of vegetables such as bok choy, shiitake mushrooms, and bean sprouts, adding a delightful crunch and freshness to the dish. Renowned Sichuan chefs, like Chef Yu Bo, have elevated the dish by incorporating seasonal, locally-sourced vegetables, enhancing its depth of flavor and nutritional value. Today, the best versions of Cry Baby Noodles with added vegetables can be found in authentic Sichuan restaurants in Chengdu, where chefs skillfully balance the heat of the spices with the natural sweetness of the vegetables. To recreate this iconic dish at home, it's crucial to source fresh, high-quality vegetables and master the art of preparing the spicy, aromatic broth. While the traditional recipe calls for a generous amount of Sichuan peppercorns and chili oil, some alternative methods suggest using a combination of fresh and dried chilies to achieve the perfect level of spiciness. Whether enjoyed in its classic form or with added vegetables, Cry Baby Noodles continue to captivate food enthusiasts with its bold flavors and fiery kick.
30 min
4
380 calories
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