Ants climbing a tree: spicy vermicelli stir-fry (蚂蚁上树)
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
5 mins
-
Total Time
15 mins
-
Servings
2
-
Calories
320 kcal
-
Course
Main Course
-
Cuisine
Chinese
Ants climbing a tree: spicy vermicelli stir-fry (蚂蚁上树)
Description
Ants climbing a tree is a distinctive spicy vermicelli stir-fry featuring mung bean noodles and finely minced pork. The recipe begins by soaking the vermicelli until soft, then frying aromatics like ginger and garlic with Sichuan chili bean paste and chili powder to build a layers of heat and flavor. Minced pork adds texture and savory depth, enhanced by Shaoxing rice wine and soy sauce.
The noodles cook in hot water combined with sugar and white pepper, absorbing the sauce and taking on a tender, coated consistency. Scallions and optional fresh chili add freshness and brightness at the end of cooking, keeping the dish lively and aromatic.
Traditionally served alongside other savory plates and plain rice, it can also function as a modest main dish. The moderately spicy and savory flavors from the fermented chili bean paste complement the soft and slippery texture of the noodles, which simmer until the liquid is mostly absorbed.
Adjust the volume of the chili bean paste based on its saltiness and heat level, with Pixian Douban paste preferred for its texture and flavor. Chopping it coarsely before cooking helps distribute the flavor more evenly.
Ingredients
- 100 g mung bean vermicelli 3.5oz, dry
- 1 ½ tablespoon neutral cooking oil generic cooking oil
- 1 tablespoon Sichuan chili bean paste see note 1
- ½ teaspoon chilli powder
- 150 g pork 5.3oz, minced; or beef
- 1 teaspoon ginger minced
- 1 teaspoon Shaoxing rice wine
- ½ teaspoon soy sauce light
- 250 ml water hot
- 1 teaspoon sugar
- ¼ teaspoon white pepper
- 1 talk scallions finely chopped
- 2 cloves garlic minced
- Chili pepper optional, fresh, finely chopped
Instructions
- Soak noodles in warm water for 5 minutes (or in cold water for 10 minutes) until they are soft and pliable. Rinse under cold water and drain. Set aside.
- Heat up oil in a wok over a medium-high heat. Briefly fry chilli bean paste and chilli powder, then stir in minced pork, ginger, rice wine and soy sauce. Fry until well combined.
- Pour in hot water. Then add sugar, white pepper and the noodles.
- When most of the water is absorbed by the noodles, add scallions, garlic and fresh chilli (if using). Mix and cook for 30 seconds then serve immdiately.
Notes
- Sichuan chili bean paste brands differ in hotness and saltiness; adjust amounts to taste.
- Pixian Doubanjiang is recommended and should be coarsely chopped before use for better texture.
- Typically served with plain rice and other side dishes but can stand alone as a light meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 320kcal | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
