Ants Climbing a Tree (Glass Noodles with Pork)
A classic Sichuan dish featuring translucent glass noodles stir-fried with savory minced pork and fluffy scrambled eggs. Despite its unusual name, this dish is a comforting, flavorful bowl of textures.
Story
This dish gets its whimsical name from the way the tiny bits of minced meat cling to the slippery noodles, resembling ants climbing a tree. It is a beloved home-style dish in Sichuan cuisine, known for its balance of spicy, savory, and aromatic flavors.
Ingredients
Glass noodles (mung bean vermicelli)
100g
Ground pork
150g
Eggs
2 large
Cooking oil
3 tbsp
Scallions
2 stalks
Light soy sauce
1 tbsp
Chili bean paste (doubanjiang)
1 tbsp
Shaoxing cooking wine
1 tsp
Chicken stock or water
100ml
Instructions
1
Prep the Ingredients
Soak the glass noodles in warm water until they are soft and pliable, then drain and cut them into shorter, manageable lengths. Finely mince the pork if not already ground. Beat the eggs in a small bowl and chop the scallions into green and white parts.
2
Scramble the Eggs
Heat a wok or frying pan over medium-high heat with a tablespoon of oil. Pour in the beaten eggs and scramble them quickly until they are just set and fluffy. Remove the eggs from the pan and set them aside on a plate.
3
Cook the Pork
Wipe the pan if needed and add another tablespoon of oil. Add the minced pork and white parts of the scallions. Stir-fry until the pork is browned and aromatic. Stir in the chili bean paste and cook for another minute to release the red oil.
4
Simmer the Noodles
Add the soy sauce, cooking wine, and chicken stock to the pan. Bring the liquid to a simmer, then add the soaked glass noodles. Toss everything together gently and let the noodles absorb the flavorful sauce until most of the liquid has evaporated.
5
Combine and Serve
Toss the cooked eggs back into the pan along with the green scallion tops. Mix well to combine and heat through. Serve immediately while hot.
