Cry Baby Noodles Recipe
Course: MainDifficulty: MediumServings
4
servingsPrep time
15
minutesCooking time
10
minutesCalories
400
kcalIngredients
1 pound dried rice noodles
1/2 cup dried shrimp
1/2 cup lap cheong (Chinese sausage)
1/2 cup fish tofu
2 eggs
2 tablespoons XO sauce
2 tablespoons miso paste
4 cloves garlic, minced
1 tablespoon minced ginger
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon MSG
1 teaspoon salt
1 bunch green onions, chopped
- Soak the rice noodles in warm water for 30 minutes, or until softened.
- Drain the dried shrimp and chop them into small pieces.
- Cut the lap cheong into small pieces.
- Cut the fish tofu into small pieces.
- Beat the eggs in a bowl.
- In a large wok or skillet, heat 1 tablespoon of oil over medium heat.
- Add the dried shrimp and cook for 1 minute, or until fragrant.
- Add the lap cheong and cook for 2 minutes, or until browned.
- Add the fish tofu and cook for 1 minute, or until heated through.
- Push the ingredients to the sides of the wok and add the remaining tablespoon of oil.
- Crack the eggs into the wok and scramble them until cooked through.
- Add the garlic, ginger, soy sauce, oyster sauce, MSG, salt, and XO sauce.
- Stir to combine all of the ingredients.
- Add the softened rice noodles and stir to coat them in the sauce.
- Cook for 2-3 minutes, or until the noodles are heated through.
- Garnish with green onions and serve immediately.
Notes
- To make the dish spicier, add more chili peppers to the sauce.
- To make the dish less spicy, omit the chili peppers from the sauce.
- To make the dish vegetarian, omit the lap cheong and fish tofu.