China · Sichuan
Ants Climbing a Tree
Glass sweet potato noodles stir-fried with minced pork and chilli bean paste until the noodles drink up the sauce. Named for the strands of meat clinging to the noodles.
The name comes from how the dish looks: fine strands of minced pork clinging to the noodles like ants on a branch. Sweet potato glass noodles are used here rather than mung bean ones because they hold their bite in a hot sauce, and they must be soaked and drained properly beforehand or they clump. Once the sauce is absorbed the pan looks nearly dry, and that is the correct finish.
Ingredients
- sweet potato glass noodles80 g
- minced pork150 g
- Pixian doubanjiang15 g
- light soy sauce10 ml
- dark soy sauce5 ml
- cooking oil10 ml
- minced garlic10 g
- minced ginger5 g
- water300 ml
Directions
- 1
Soak the sweet potato glass noodles in advance for 20 minutes until soft; set aside.
- 2
Chop the garlic and ginger separately; set aside.
- 3
Heat the wok and add 10 ml cooking oil, then the minced garlic and ginger, and fry until fragrant.
- 4
Add the minced pork and stir-fry until the colour turns pale and a little fat comes out.
- 5
Add the Pixian doubanjiang and fry until the red oil separates.
- 6
Add the light and dark soy sauce and stir to combine.
- 7
Pour in 300 ml water and bring to the boil.
- 8
Add the soaked, well-drained noodles and use chopsticks to lift them gently so they do not clump.
- 9
Cook over medium-low heat for about 5 minutes, until the noodles have taken up all the sauce and the pan looks slightly dry.
- 10
Scatter in chopped spring onion to taste, turn off the heat and serve.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.