Ingredients with Measurements:
- 8 oz. dried wheat noodles
- 2 tbsp. vegetable oil
- 2 cloves garlic, minced
- 1 tbsp. ginger, minced
- 2 tbsp. Chinese fermented bean paste
- 1 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1 tbsp. sugar
- 1/4 cup water
- 1/4 cup scallions, thinly sliced
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Cook the noodles according to the package instructions. Drain and set aside.
2. In a wok or large skillet, heat the vegetable oil over medium-high heat.
3. Add the minced garlic and ginger and stir-fry for 30 seconds until fragrant.
4. Add the Chinese fermented bean paste and stir-fry for another 30 seconds.
5. Add the soy sauce, rice vinegar, sugar, and water. Stir to combine.
6. Add the cooked noodles to the wok and toss to coat with the sauce.
7. Add salt and pepper to taste.
8. Serve hot, garnished with sliced scallions and chopped cilantro.
20 minutes
Temperature: Medium-high heat
Serving size: 2-3
Nutritional information:
Calories: 400
Fat: 12g
Carbohydrates: 65g
Protein: 10g
Sodium: 700mg
Substitutions for ingredients:
- Dried wheat noodles can be substituted with any type of noodles.
- Vegetable oil can be substituted with any neutral oil.
- Chinese fermented bean paste can be substituted with miso paste or chili bean paste.
Variations:
- Add sliced vegetables such as bell peppers, carrots, or mushrooms to the stir-fry.
- Add protein such as sliced chicken, beef, or tofu to the stir-fry.
Tips and tricks:
- Be careful not to burn the garlic and ginger when stir-frying.
- Adjust the amount of sugar and soy sauce to taste.
- Use chopsticks or tongs to toss the noodles in the sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with the noodles and sauce on the bottom and the sliced scallions and chopped cilantro on top.
Garnishes:
Sliced scallions and chopped cilantro.
Pairings:
Serve with a side of steamed vegetables or a simple salad.
Suggested side dishes:
Steamed broccoli, green beans, or bok choy.
Troubleshooting advice:
If the sauce is too thick, add more water to thin it out. If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the noodles and stir-fry the ingredients to the recommended temperatures to ensure food safety.
Food history:
Doubanjiang is a fermented bean paste that originated in Sichuan, China. It is made from broad beans, soybeans, and chili peppers, and is commonly used in Sichuan cuisine.
Flavor profiles:
Salty, savory, and slightly spicy.
Serving suggestions:
Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese