Ants Climbing a Tree (Ma Yi Shang Shu / Spicy Bean Thread Noodles with Ground Pork)
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
2 servings
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Calories
476 kcal
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Course
Main Course
Ants Climbing a Tree (Ma Yi Shang Shu / Spicy Bean Thread Noodles with Ground Pork)
Description
This recipe for Ants Climbing a Tree features thin bean thread noodles that are soaked in hot water until softened and combined with stir-fried ground pork seasoned with Shaoxing rice wine, light soy sauce, and chili bean paste. The pork is cooked first to develop a lightly browned, crispy texture, then the noodles and chicken broth are added and simmered so the noodles soak up all the savory and spicy flavors while the liquid reduces.
The dish is finished with dark soy sauce for color and sliced scallions for freshness. The tender noodles coated in a rich, slightly spicy pork sauce offer a pleasing contrast and layered textures. It is typically served hot and can be portioned into individual bowls.
Ground pork can be substituted with ground beef if preferred. Using a nonstick wok aids cooking, but a carbon steel wok brings a more authentic experience. When making larger batches, take care to scoop up noodles and pork evenly as the pork can settle at the bottom. Tongs make serving easier, helping maintain the dish's texture and flavor harmony.
Ingredients
- 4 ounces bean thread noodles
- 1 teaspoon Shaoxing rice wine or medium-dry sherry
- kosher salt
- 4 ounces ground pork
- peanut oil or canola or vegetable oil
- 3 teaspoons soy sauce
- 1 ½ tablespoons chili bean paste
- 1 ⅔ cups chicken broth or stock
- ½ teaspoon dark soy sauce
- 3 scallions light and dark green parts only, finely sliced
Instructions
- Soak the noodles in hot water for at least 15 minutes before you begin (drain them just before cooking). Add the Shaoxing rice wine and a couple generous pinches of salt to the ground pork and mix well.
- Heat about 1 tablespoon oil in a wok over high heat (you may need less with a nonstick wok). Add the ground pork and stir-fry until lightly browned and crispy. Add a teaspoon or so of light soy sauce. Then add the chili bean paste and stir-fry, taking care not to burn it (remove the wok from the heat for a few moments if it becomes too hot). Add the broth and the drained noodles and stir well. Add the dark soy sauce for color, and season with additional light soy sauce and salt to taste.
- When the broth has come to a boil, simmer over medium heat for about 10 minutes, or until the liquid has mostly evaporated and absorbed. Finally, add the scallions, mix well, and transfer to a serving dish or distribute into individual bowls.
Notes
- Ground pork can be replaced with ground beef if desired.
- Double the recipe carefully, as the meat may sink when cooking larger quantities; use tongs to serve evenly.
- Nonstick woks are convenient, but carbon steel woks offer authentic cooking requiring more maintenance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Calories | 476kcal | 24% |
| Carbohydrates | 59g | 20% |
| Protein | 13g | 26% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 1971mg | 82% |
| Potassium | 125mg | 3% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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