You can find doubanjiang in Asian grocery stores, especially ones that sell Chinese ingredients.
The doubanjiang I used in this recipe was actually produced in Taiwan (doubanjiang is produced in many places outside of Sichuan). It is a rather salty and spicy chili sauce. Peanut Butter Substitution: You can use almond butter, cashew butter, sesame paste (or tahini), or sunflower seed butter.ĭoubanjiang (豆瓣醬/豆瓣酱): Originating from Sichuan, doubanjiang is a fermented broad bean (or fava bean) chili sauce. You can also use chunky peanut butter if you don’t mind bits of peanuts in your noodles. Peanut Butter: I’m using creamy peanut butter here so that the sauce can be smoother. Rice Vinegar Substitution: Use apple cider vinegar or white wine vinegar I tried using Zhenjiang (Chinkiang) vinegar and I found it too overpowering in this noodle sauce. I’m using rice vinegar in this sauce because I like the brightness and relative mildness of the vinegar. Alternatively, use 1 teaspoon of granulated garlic or garlic powder instead. If you are averse to the flavor of raw garlic, you can mince 2 to 3 cloves of garlic and sauté the garlic in some oil. Whenever I intend to serve a dish with raw garlic, I like to let it soak in vinegar for 10 minutes or so to neutralize some of the raw bite of the garlic. Garlic & Rice Vinegar: I’ve grated the garlic with a microplane zester so that it blends better in the sauce. These spicy peanut noodles are easy to prepare and great to enjoy on a warm day! INGREDIENTS FOR SPICY PEANUT NOODLES PEANUT SAUCE I wondered if the flavors of the sauce would compliment peanut butter, and I was pleasantly surprised! The spicy and salted flavors of the doubanjiang cuts through the strong nutty aroma of peanut butter. Recently, I cooked a few batches of my spicy eggplant stir fry, which uses doubanjiang (豆瓣醬) a salty, fermented broad bean chili sauce. As much as I love peanut butter (and I do mean LOVE), I don’t want to feel like I’m eating a jar of peanut butter while slurping my noodles. (You can also check out my peanut noodle recipe that’s flavored with teriyaki sauce and chili oil here). I’ve been trying to develop another spicy peanut noodle recipe for a while, but it was tricky developing a sauce recipe that wasn’t overpowering with peanut flavor. That’s why I like to prepare cold noodle dishes for an easy meal. When it’s summer in Sacramento, I don’t want to spend much time cooking in the heat.
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