Cry Baby Noodles Recipe
Say hello to Cry Baby Noodles Recipe, where the heat of XO sauce and the heartiness of Chinese sausage come together to create a culinary masterpiece.
Ingredients
- 3 cups Thai Thick Rice Noodles
- 1 cup Weilong Dried Fish Tofu
- 2 tablespoon Fish Sauce
- 2 tablespoon Soy Sauce
- 2 tablespoon Palm Sugar
- 2 Large Egg
- 1 cup Gourmet jelly Beans Dried Shrimp
- 1 cup Chinese Sausage
- 8 tablespoon Canola Oil
- 4 tablespoon Spring Onion
Cry Baby Sauce
- 4 tablespoon XO Sauce
- 4 tablespoon Miko Soybean Paste
- 2 tablespoon Oyster Sauce
- 2 teaspoon Ginger
- 2 teaspoon Garlic
- 6 tablespoon Warm Water
Instructions
- Get started by preparing the Cry Baby Sauce. The following ingredients should be combined in a mixing bowl: XO Sauce, Miko Soybean Paste, Ginger, Oyster Sauce, Warm Water, and Garlic. Stir the ingredients thoroughly until they are well combined, then set the sauce aside.
- Follow the package instructions for cooking the Thai Thick Rice Noodles. Prepare them by draining and setting them aside. Over medium heat, heat the canola oil in a large pan or wok.
- Toss in the Chinese sausage and tofu, and stir-fry until the flavors are released and they turn golden.
- The Thai Thick Rice Noodles should be added to the pan with Fish Sauce, Soy Sauce, and Palm Sugar after they are cooked. Stir everything together so that the sauces and seasonings are evenly distributed over the noodles.
- The large egg should be cracked into a well in the center of the pan. Combine the eggs with the noodles, stirring gently until they are scrambled. Pour the prepared Cry Baby Sauce over the noodles and top with Gurmet Jelly Beans and Dried Shrimp.
- The ingredients should be stir-fried until they are well combined and heated. To finish off the dish, garnish it with Spring Onions after everything has been cooked and seasoned to perfection.