Spicy Glass Noodles with Minced Meat (Ants Climbing a Tree)

Spicy glass noodles with pork is more traditionally known as “ants climbing a tree” (ma yi shang shu – 蚂蚁上树); this spicy Sichuan noodle dish is so aptly named because the minced pork cling to the mung bean vermicelli, resembling ants climbing on a tree, though I love making this with ground turkey for a healthier option. It’s typically eaten with rice because the spiciness makes it “xia fan” (a rice killer) — so yes, CARBS ON CARBS. A little blanched bok choy also goes great with this.

Ingredients:

• Meat marinade:
  • 1/4 lb ground turkey, chicken, or pork
  • 1 tsp cornstarch
  • 1 tsp Shaoxing wine
• 2 rolls of mung bean vermicelli (also called bean thread noodles)
• 1 scallion, thinly sliced, separated by whites and greens
• 4 cloves garlic, minced
• 1/4 inch piece grated or minced ginger
• 1 birds eye chili, minced (optional, leave out for less spicy)
• 1 tbsp doubanjiang
• 1 tbsp soy sauce
• 1/2 tbsp dark soy sauce
• 1 tsp sesame oil
• 1/2 tsp brown sugar
• 1 cup water

Directions:

• Marinate ground pork in Shaoxing wine and cornstarch for ~15 minutes
• Soak mung bean noodles in warm water for 10 minutes
• Heat up oil over medium heat and sauté garlic, ginger, scallion whites, and bird’s eye chili for 30 seconds
• Add in minced meat, once ~50% brown, add doubanjiang, soy sauce, sugar, and sesame oil and sauté for another 1-2 minutes, breaking up the meat into small grounds with the back of your spoon
• Add 1 cup of water and bring to a simmer
• Add noodles and cover with lid and cook until sauces are absorbed by noodles ~3-4 minutes. Remove lid and mix.
• Top with scallions