Ants Climbing a Tree-vermicelli recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2
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Calories
488 kcal
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Course
Main Course
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Cuisine
Chinese
Ants Climbing a Tree-vermicelli recipe
Description
Ants Climbing a Tree is a Sichuan dish named for the tiny flecks of meat clinging to translucent mung bean vermicelli strands, resembling ants on twigs. This recipe uses minced beef or pork marinated lightly with salt, quickly fried until aromatic, then cooked with chili bean paste (doubanjiang), garlic, ginger, and scallion to create a fragrant base. Soaked vermicelli is added along with water and soy sauces, which are cooked down to a concentrated sauce that the noodles absorb, creating a dish with a pleasant chew and bold, savory flavors elevated by the fermented black beans if used.
The garlic and ginger add freshness to the depth of the spicy, umami-packed doubanjiang, while the soy sauce and sugar balance saltiness and sweetness. The sauce's somewhat thickened texture coats the vermicelli well, making the dish aromatic and satisfying. Served hot, this vermicelli dish complements steamed rice, stir-fried vegetables, or can be enjoyed as a noodle centerpiece.
The recipe involves marinating and soaking steps that prepare the vermicelli and meat properly. The cooking method focuses on layering flavors by stir-frying aromatics before combining the components. There is no need to cook off all liquid as the noodles continue absorbing moisture when served.
Ingredients
- 200 g mung bean vermicelli
- 1 cup beef minced, or pork
- pinch salt
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 tablespoon doubanjiang
- 1/2 tsp. fermented black beans optional
- 1 tablespoon soy sauce
- 1/4 tsp. dark soy sauce
- 1 teaspoon scallion white part and green part minced separately, white part
- 2 cloves garlic , minced
- 1 teaspoon ginger minced
- 1 teaspoon sugar
- 1 cup water or chicken stock
Instructions
- Marinade the minced beef or pork with pinch of salt. Soak Chinese vermicelli in warm water until soft around 10 minutes Move out and drain.
- Heat up oil in wok and fry the ground pork until aromatic and crispy.
- Add doubanjiang, minced garlic, dou-chi if using, sliced ginger and chopped scallion in wok and stir-fry over medium fire until the oil becomes red and you can smell the aroma.
- Add soaked vermicelli, and add around 1 cup of water. Heat until it thickened once again. Add light soy sauce, dark doy sauce, and sugar. Give a big stir-fry to mix everything well. (There is no need to cook off all the liquid as the vermicelli continues to adsorb liquid after transferring out).
- Sprinkle chopped green onions and serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Calories | 488kcal | 24% |
| Carbohydrates | 86g | 29% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 1673mg | 70% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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