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
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- 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