Ants Climbing a Tree

200g minced pork (slightly fatty if possible)
150g glass vermicelli (mung bean noodles)
1 thumb-size piece ginger, finely chopped
2 spring onions, sliced (white and green separated)
2-3 tablespoons vegetable oil
2-3 ladles chicken stock

The Sauce
1 tablespoon chilli bean paste (doubanjiang)
1 tablespoon light soy sauce
1 teaspoon dark soy sauce

PREPARATION

1. Soak the glass vermicelli in hot water for 2-3 minutes until softened but still slightly firm. Drain and set aside.

COOKING

1. Heat vegetable oil in a wok over medium high heat until lightly smoking.
2. Add the chopped ginger and the white parts of the spring onions. Stir fry briefly until fragrant.
3. Add the minced pork and press it into the wok. Allow it to sear before breaking it up into small grains.
4. Stir in chilli bean paste and press it into the pork. Add light soy and dark soy and cook on high heat until the sauce coats the meat and no excess liquid remains at the base of the wok.
5. Pour in 2-3 ladles of chicken stock and bring to a vigorous boil.
6. Add the drained vermicelli and fold through. Continue cooking on high heat until 75-80% of the liquid has been absorbed by the noodles.
7. Once the noodles are glossy and most of the sauce is soaked in, finish with the green parts of the spring onions and stir briefly.
8. Serve immediately, piling the noodles high so the minced pork resembles “ants” climbing the strands.

School of Wok Tips

• Use slightly fatty pork for better flavour and texture.
• Keep the heat high so the pork sears rather than steams.
• Let the noodles absorb the sauce rather than leaving liquid at the bottom.
• Do not oversoak the vermicelli before cooking or they will become mushy.

FAQs

Why is it called Ants Climbing a Tree?
The minced pork resembles tiny ants clinging to the translucent noodles.

Can I make this vegetarian?
Yes? Substitute minced mushrooms and vegetable stock for a similar texture and depth.

What are glass vermicelli noodles?
They are mung bean noodles that turn translucent when cooked and absorb flavour beautifully.