Ants Climbing a Tree is a classic Sichuan dish that combines glass noodles, ground pork and a delicious sauce for a flavorful meal. Despite its quirky name, it’s is easy to make and impresses with bold flavors and a quick cook time.
The name of this dish might sound weird and unappetizing, but it’s a total crowd-pleaser. Legend has it, the person who named it was quite the impressionist with a quirky sense of humor. They saw the glass noodles as tree branches, scallions as leaves and the pork as, you guessed it, ants climbing up the tree. While we might not see the same image, we’re all grateful for this dish!
Cooking Ants Climbing a Tree is a piece of cake (or should we say, a bowl of noodles!). Just remember that the glass noodles will soak up the sauce quickly, so if you like your sauce saucy, feel free to add more chicken stock. But if you’re like us and prefer the noodles a little on the dry side, go ahead and make it that way!
STEP BY STEP – HOW TO MAKE IT (It’s very easy!):
1. Soak 4 oz. of dry vermicelli or glass noodles in cold water for 10 minutes. Rinse, drain, and set aside.
2. In a wok over medium heat, add 1 tablespoon of oil and 1 tablespoon of minced ginger. Cook the ginger for about a minute, then add 1 tablespoon of spicy fermented bean sauce or paste.
3. Stir in 4 oz. of ground pork (or chicken) and cook until the meat is fully cooked.
4. Add 2 cups of chicken stock, 1/2 teaspoon of sugar, 1 teaspoon of dark soy sauce, and 2 teaspoons of light soy sauce to the wok. Bring to a boil.
5. Once boiling, add the glass noodles and ¼ cup of chopped scallions to the wok. Quickly stir everything together for 1-2 minutes.
6. Serve the dish alone or with steamed rice. Enjoy!Print
Ants Climbing a Tree: Glass Noodles with Pork
Ants Climbing a Tree is a classic Sichuan dish that combines glass noodles, ground pork and a delicious sauce for a flavorful meal.
- Author: Honest Cooking
- Yield: 2 servings 1x
- Category: Main
- Cuisine: Sichuan
- 4 oz. dry vermicelli/glass noodles
- 1 tablespoon oil
- 1 tablespoon finely minced ginger
- 1 tablespoon spicy fermented bean sauce/paste
- 4 oz. ground pork (or chicken)
- 2 cups chicken stock
- 1/2 teaspoon sugar
- 1 teaspoon dark soy sauce
- 2 teaspoons light soy sauce
- ¼ cup chopped scallion
- sliced red chili, to taste
- Soak the dry noodles in cold water for 10 minutes. Rinse, drain and set aside. In a wok over medium heat, add the oil and minced ginger. Cook the ginger for about a minute, and add the spicy bean sauce. Let that cook for another minute, and then add the ground pork (or chicken). Stir-fry until the meat is cooked through.
- Add the chicken stock, sugar, dark soy sauce, and light soy sauce. Bring everything to boil. Once boiling, add the glass noodles and scallions. Quickly stir everything together for 1-2 minutes. Top with red chilis and serve!
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