What could make the legendary spicy, tingly Sichuan dish Mapo Tofu (麻婆豆腐, mápó dòufu) even better? Serving it on top of sun-dried, knife cut squiggly noodles. This flavorful, hearty weeknight meal comes together in 25 minutes but feels like you're at your favorite restaurant.

INSTRUCTIONS

1. Make Chef Jing's Mapo Tofu
   
2. While that cooks, boil a batch of Chili Crisp Noodles. They're done in just 6 minutes and come out bouncy every time.
3. Top your noodles with the mapo tofu, garnish with scallions, and dig in.