Mapo Tofu Noodles with Ground Beef and Spicy Bean Paste

Cook noodles according to package directions. Drain and set aside.

Heat vegetable oil in a wok or large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned.

Add garlic and ginger to the skillet and cook for 30 seconds, until fragrant.

Stir in doubanjiang and cook for 1 minute, until fragrant and the oil turns red.

Add sliced shiitake mushrooms and cook for 2 minutes.

Pour in chicken broth, soy sauce, and Shaoxing wine (or dry sherry). Bring to a simmer.

Gently add silken tofu cubes to the skillet. Simmer for 5 minutes, allowing the tofu to heat through.

Stir in sugar and cornstarch slurry to thicken the sauce. Simmer for 1-2 minutes, until the sauce has thickened to your liking.

Stir in sesame oil.

Serve the Mapo Tofu sauce over cooked noodles. Garnish with chopped scallions and toasted ground Sichuan peppercorns (if using).