Sichuan dan dan noodles

I roughly followed a recipe in Land of Plenty, Fuchsia Dunlop's excellent book on Sichuan cooking.  Instead of ground pork, I used diced chicken breast, which worked great.  In an earlier version, I used ground defrosted frozen tofu, which worked poorly because it was too absorptive.  (Not shown is the pool of red oily sauce at the bottom.  I've seen several versions of this dish in which the sauce comes halfway up the bowl.  The sauce is not meant to be eaten directly--it is meant to flavor the noodles as they are pulled from it--but tofu will soak it all up.)

This is a very easy dish with a high reward.