Spicy Chili Bean Noodles

When it comes to bold and flavorful dishes, few can rival my Spicy Chili Bean Noodles. Made with a fiery chili bean paste known as doubanjiang, the sauce in this dish brings a great depth of flavor. Let’s dive into the details of this mouth-watering dish.

At the core of these spicy chili bean noodles is doubanjiang, a fermented broad bean and chili paste that is a staple in Sichuan cuisine.

Doubanjiang, often referred to as the “soul of Sichuan cuisine,” adds a complex, savory heat to any dish. Its deep umami flavor, combined with the fiery kick of chilies, makes it the perfect base for this noodle dish.

Here are a few types of Asian noodles that would work wonderfully with this dish:

Udon Noodles: This is what I used – they’re thick and hearty, and provide a satisfying chew that can stand up to the bold flavors of the dish.
Ramen Noodles: These curly wheat noodles are chewy and absorbent, perfect for holding onto the flavorful sauce.
Rice Noodles: These thin, delicate noodles are great for a lighter texture and absorb the sauce well.
Lo Mein Noodles: These egg noodles are slightly chewy and work well in stir-fried dishes.
Soba Noodles: Made from buckwheat, soba noodles offer a slightly nutty flavor and are great for adding variety to the dish.
Cellophane Noodles (also known as glass noodles or mung bean noodles): These transparent noodles have a slippery texture and soak up the sauce nicely.

Spicy Chili Bean Noodles

Author: kyriethefoodie
Total Time: 20 minutes

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Description

Spicy chili bean noodles made with doubanjiang offer a bold and savory explosion of flavors, combining fiery heat, rich umami, and a satisfying, chewy texture. Customize to your noodles of choice.

Ingredients

Units Scale

1/2 tablespoon ginger, minced
2 cloves garlic, minced
1 cup mushrooms, sliced (I recommend shiitake, but any type works)
1/2 lb ground beef
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 tablespoon doubanjiang (spicy chili bean paste)
2 servings noodles, cooked (I used udon, but any type works)
Green onions and toasted sesame seeds for garnishing (optional)

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Instructions

In a large pan over medium heat, cook the sliced mushrooms and ground beef with the minced ginger and garlic until the beef is browned and the mushrooms are tender.
Stir in the oyster sauce, soy sauce, sesame oil, and doubanjiang. Mix well to combine and let the flavors meld together.
Add the cooked noodles to the pan, tossing them thoroughly to coat them evenly with the sauce.
Garnish with chopped green onions and sesame seeds before serving hot.

Prep Time: 10 minutes
Cook Time: 10 minutes

Nutrition

Serving Size: 2