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
- Total Time: 20 minutes
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
- 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)
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.
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Stir in the oyster sauce, soy sauce, sesame oil, and doubanjiang. Mix well to combine and let the flavors meld together.
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Add the cooked noodles to the pan, tossing them thoroughly to coat them evenly with the sauce.
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Garnish with chopped green onions and sesame seeds before serving hot.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 2
Omg I have been obsessed about chili oil noodles! So glad I found your recipe.
So glad to hear! Happy you found it 🙂
I was pleasantly surprised with how the flavors came together!
I’m so glad to hear! Thanks, Calvin! 🙂