Spicy Sichuan Noodles with Ground Beef and Peanuts

Cook the noodles according to package directions until al dente. Drain and set aside.

While the noodles are cooking, prepare the sauce. Heat a wok or large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned.

Add the minced garlic and ginger to the beef and cook for about 1 minute, until fragrant.

Stir in the doubanjiang and cook for another minute, stirring constantly to prevent burning.

Add the soy sauce, Chinese cooking wine, and sugar. Stir well to combine.

Pour in the chicken broth or water and bring to a simmer. Cook for about 5-7 minutes, allowing the sauce to thicken slightly.

Stir in the Sichuan chili oil. Adjust the amount to your spice preference.

Add the cooked noodles to the sauce and toss to coat thoroughly. Add a little more broth or water if the sauce is too thick.

Divide the noodles among serving bowls. Garnish with sliced scallions and chopped roasted peanuts.

Drizzle with sesame oil before serving.