China | Pastas & Noodles | Pork

Ants Climbing Trees

(Chinese noodles with ground pork)

Yield: 3-4 servings


INGREDIENTS PREP AMOUNT
Cellophane noodles 2 oz, or 4 small packets
Hot water to cover noodles
 
Pork, ground 1 lb
Soy sauce 2 Tbsp
Rice wine (opt.) 2 Tbsp
Cornstarch 1 Tbsp
Salt 1 tsp
 
Oil 3 Tbsp
Scallions chopped finely 4-6 each
Hot bean paste   1-2 Tbsp
Sugar   big pinch
Water or chicken stock   1 1/2 cups

METHOD

  1. Place the cellophane noodles in a bowl and pour hot water over them to cover. Let set 10 minutes to soften noodles, then drain and set aside.
  2. Mix the ground pork with the soy sauce, rice wine, cornstarch and salt. Set aside for about 10 minutes to mix the flavors.
  3. Heat the oil in a wok or large pot over medium-high heat. Add the scallions and stir fry for about 1 minute. Add the hot bean paste and then the pork and stir fry, breaking up the pork, till cooked through.
  4. Reduce the heat to low. Stir in the drained noodles, chicken stock or water and the sugar. Simmer for about 5 minutes, adjust seasoning and serve.

VARIATIONS

  • Use ground beef instead of the ground pork.
  • Try cooked ramen noodles if you can't find cellophane noodles.
  • Add a little sesame oil at the end if you like.
  • Different vegetables can be added as well. Try shiitake mushrooms, shredded carrots or shredded Chinese cabbage. Stir fry before you add the pork.

NOTES

  • Ants climbing trees (ma yi shang shu) gets its name from the supposed resemblance of the small pieces of pork to ants climbing the noodle branches. The dish originates in Szechuan province. Because it is easy and cheap to make, it is a traditional favorite of Chinese college students.
  • Cellophane noodles are also known as sai fun or bean threads.