Posted on Wed 24th February 2021

Pork And Noodles Stir-Fry (Ants Climbing A Tree)

This classic Sichuan pork and glass noodle dish may have a weird name but it is delicious, super quick to make and full of deep savoury flavour

Cuisine

Chinese

Time

20 mins

Servings

2 people

Ingredients

50g dry mung bean vermicelli glass noodles
120g minced pork
A thumb size piece of ginger
2 spring onions
1 tbsp oil

The Sauce

1 tbsp chilli bean paste / toban jiang
1 tsp dark soy sauce
1 tbsp light soy sauce
2-3 ladles chicken stock

Method

Preparation

• Soak the dry noodles in hot water for 2-3 minutes. Set aside.

• Finely slice the spring onions into rings, finely chop the ginger.

Cooking

• In a wok over medium heat, add the oil and the ginger and spring onions and stir fry for 30 seconds to a minute, add the pork mince next. Cook the pork mince for 1 - 2 minutes before adding the chilli bean paste, mix well and add the light and dark soy sauce next. Let that cook for another minute, making sure the pork mince is broken up into small pieces.

• Add a couple of ladles of chicken stock followed by the noodles, and bring to boil until the noodles have soaked most of the sauce.

• Serve and garnish with spring onions.