The chicken intestines are delicious, chewy, and stir-fried with tasty noodles that create a surprisingly stimulating taste experience. With just a few very simple steps, you can have 2 enticing ways to make stir-fried noodles with chicken intestines. Let’s get cooking and immediately make this enticing stir-fry dish!
1. Stir-fried noodles with chicken intestines
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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Stir-fried noodles with chicken intestines Serves 4
Chicken intestines 400 gr (about 1 set) Egg noodles 100 gr (about 4 rolls) Sweet cabbage 1 bunch Carrot 1/2 piece Dalat bell pepper 1 piece Green onions 2 stalks (cut into pieces) Chili 2 tablespoons (minced) Shallots 2 tablespoons (minced) Garlic 2 tablespoons (minced) Fish sauce 1 teaspoon Sesame oil 1 teaspoon Cooking oil 2 tablespoons Common spices a little (Sugar/ salt/ monosodium glutamate/ seasoning powder/ ground pepper)
How to choose fresh ingredients
How to choose fresh mustard greens
- Pay attention to choose bundles of mustard greens with bright green leaves, the roots not bruised or wilted, the whole body intact without insect damage.
- When breaking the root part, if it feels crisp and a little water splashes out, you can choose to buy it.
- Only select bundles of greens with stems that are of moderate size, not too big or too small.
How to choose fresh carrots
- Fresh carrots should be orange-yellow, uniform in color, elongated shape, and the whole body intact without bruises.
- Choose carrots of moderate size, avoiding those that are too big or too small, and when picked up, they should feel firm and hard when gently squeezed.
- The leaf tops should be tightly attached to the carrot body, with fresh green leaves, avoiding buying those that are wilted, soft, or slimy.
See details: How to choose fresh carrots
How to cook Stir-fried Chicken Intestines Noodles
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Prepare chicken intestines
Wash the chicken intestines thoroughly with water, blanch them in boiling water for about 3 – 5 minutes, then remove and rinse with clean water.
Use a knife to cut into thin slices suitable for eating.
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Prepare other ingredients
Wash the sweet mustard greens thoroughly, use a knife to cut them into short pieces for easy eating, and set aside the stems and leaves.
After peeling the carrots, wash them again with water and cut them into thin slices. Wash the Da Lat bell peppers and cut them into thin slices.
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Marinate chicken intestines
Marinate the chicken intestines with 1 tablespoon of minced shallots, garlic, and chili, add 1 teaspoon of seasoning, 1 teaspoon of sugar, 1/3 teaspoon of monosodium glutamate, 1/2 teaspoon of ground pepper, 1 teaspoon of fish sauce, and 1 teaspoon of sesame oil, and mix well with chopsticks.
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Blanch the noodles
Boil a pot of water on the stove, add 1 teaspoon of seasoning and 1 tablespoon of cooking oil, stirring well. Put all 4 bundles of noodles into the boiling water, blanch until the noodles are soft, then quickly remove them.
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Stir-fried noodles
Place a pan on the stove with 1 tablespoon of cooking oil, add all the remaining chopped onion, garlic, and chili into the pan. Stir-fry until fragrant, then add the chicken entrails to the pan, stirring continuously over medium-high heat.
Add the cabbage stems and carrots, stir-fry until the ingredients are just cooked, then add all the remaining cabbage leaves and bell peppers, continuing to stir-fry for another 2 – 3 minutes.
Add all the noodles, stir together, add chopped green onions, season to taste, and you can turn off the heat.
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Final product
The noodles are chewy and delicious, with a soft but not overly mushy texture, served with flavorful chicken entrails, and added vegetables to balance the taste, making the dish much more enjoyable. Let’s enjoy it right away!
2. Stir-fried noodles with chicken entrails and quail eggs
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Prepare other ingredients
Peel the onion clean, cut it into thin wedge shapes.
Wash the bell pepper, remove all the seeds inside, and slice it thinly for eating.
Blanch the noodles
Bring a pot of water to a boil, add the noodles and blanch evenly. Cook until the noodles are soft enough, then quickly remove them from the pot.
Add 1 tablespoon of cooking oil, mix well to prevent the noodles from sticking together.
Stir-fry the noodles
Make the stir-fry sauce mixture with 3 tablespoons of soy sauce, 1 teaspoon of sugar, and 1/2 teaspoon of monosodium glutamate, and mix well.
Heat a pan, sauté 1 tablespoon of minced garlic in 2 tablespoons of cooking oil until fragrant. When the garlic is golden, add the bell pepper and stir-fry evenly, then add about 1 tablespoon of stir-fry sauce and stir well.
When the bell pepper is cooked, add 1/3 of the sliced onion into the pan, and when all the ingredients are cooked evenly, add the noodles and stir well.
Add 1 tablespoon of the remaining sauce and continue to stir-fry until the noodles are soft enough, then turn off the heat and serve on a plate.
Stir-fry soft-boiled eggs with chicken intestines
Place another pan on the stove, add 2 tablespoons of cooking oil, when the oil is hot, sauté 1 tablespoon of minced garlic until fragrant.
Add all the chicken intestines and soft-boiled eggs, stir-fry until cooked, add the onions and the remaining noodle sauce, continue to stir until the onions are cooked, then you can turn off the heat.
Arrange all the chicken intestines and soft-boiled eggs on top of the noodle plate to complete the dish.
Final product
Stir-fried noodles with chicken intestines and soft-boiled eggs have an eye-catching color, smooth noodles that are not dry or hard, with a moderate chewiness. Served with crunchy chicken intestines and flavorful eggs, it will surely attract your family’s love.
How to choose fresh chicken entrails
- The freshest chicken entrails are those bought from chickens that have just been slaughtered.
- Chicken entrails should have a uniform color, not dark brown, yellowish, or have strange green hues, then they can be selected for purchase.
- When touching them, there should be no slimy substance, no unpleasant fishy smell; if you press lightly on each part and feel good elasticity, the chicken entrails are still fresh.
- It is advisable to buy from reputable stores to ensure the quality of the chicken entrails!
How to remove the unpleasant smell from chicken entrails
- You need to use salt to rub all over the chicken entrails, be gentle when rubbing the liver as it is soft and easily crushed.
- Then add a little vinegar or white wine together with the chicken entrails, soak for about 5 minutes, massage gently, then rinse with water.
How to choose fresh bell peppers
- Choose bell peppers that have bright colors, red or green should be uniform in color, without spots.
- The entire fruit should be intact without scratches, bruises, or insect bites, then they can be selected for purchase.
- The stem of the bell pepper should still be firmly attached to the body of the fruit, indicating freshness.
- You can choose bell peppers with a base divided into 3 sections, which will be tastier, crunchier, and have a richer flavor when stir-fried.
See details: How to choose fresh bell peppers
How to blanch noodles deliciously, without being mushy
- It is advisable to wait until the water is really boiling before adding the noodles and blanching them for about 1 – 2 minutes, stirring quickly and evenly before removing them.
- Putting the blanched noodles into a bowl with cold ice water to soak for about 3 – 5 minutes can help the noodles become chewy and delicious without being mushy.
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Hope that with 2 ways to make fried noodles with chicken intestines deliciously shared by Tastetutorial.com can help you successfully make an attractive noodle dish for your family. Wish you success with your own delicious dish!
*Refer to images and recipes from the YouTube channel: Bếp Cô Tư, MAI VÀNG CHANNEL
