Braised Intestine Noodles
A hearty Sichuan-style noodle dish featuring tender braised pork intestines cooked in a rich, spicy red sauce. The intestines are wok-fried with aromatic doubanjiang and finished with a savory braising liquid, then served over chewy wheat noodles.
Ingredients
cooked braised pork intestines
300g
wheat noodles
200g
garlic cloves, minced
3
fresh ginger, sliced
2
dried red chilies, snipped
4
doubanjiang (broad bean paste)
1 tbsp
chili bean paste
1 tbsp
light soy sauce
1 tbsp
dark soy sauce
1 tsp
granulated sugar
1/2 tsp
chicken or pork stock
1 cup
vegetable oil
2 tbsp
green onions, chopped
2 stalks
Instructions
1
Prep the ingredients
Cut the pre-cooked braised intestines into bite-sized pieces, about 1-inch chunks. Mince the garlic finely, slice the ginger into thin strips, and snip the dried chilies into short segments. Have all seasonings measured and ready nearby.
2
Bloom the aromatics
Heat oil in a wok over medium-high heat until shimmering. Add ginger, garlic, and dried chilies. Stir-fry for about 30 seconds until wonderfully fragrant. Add both types of bean paste and cook, stirring constantly, until the oil turns a deep reddish color and the paste smells toasty—about 1 minute.
3
Braise the intestines
Add the prepared intestines to the wok and toss to coat evenly in the spiced oil. Pour in the stock, light soy sauce, dark soy sauce, and sugar. Bring to a gentle simmer, then reduce heat to medium-low. Let cook for 8-10 minutes, stirring occasionally, until the sauce thickens and coats the intestines beautifully.
4
Cook the noodles
While the intestines are braising, bring a pot of well-salted water to boil. Add wheat noodles and cook according to package directions until just tender. Drain well.
5
Assemble and serve
Divide drained noodles between two deep bowls. Spoon the braised intestines and their rich, spicy sauce over the noodles. Sprinkle generously with chopped green onions and serve immediately while hot.
