Ants Climbing Trees (Spicy Cellophane Noodles with Minced Pork)
||15 minutes + 15 minutes marinating + 5 minutes soaking
- 150 g (5 ½ oz) mung bean vermicelli
- 200 g (7 oz) ground pork, minced
- 4 finely chopped, spring onions (scallions)
- 1 ½ tablespoons of soy sauce, light
- 1 teaspoon of cornflour
- 2 thinly sliced, spring onions (scallions) (green part only),
with extra slices cut diagonally
- 2 teaspoons chilli bean sauce
- 2 tablespoons oil
- 2 tablespoons Chinese rice wine
- 1 teaspoon sesame oil
- 1 tablespoon ginger, finely chopped
- ¾ cup of chicken stock
- ½ teaspoon of sugar
- 1 clove crushed garlic
- Using your finger or a pork, combine the minced pork, cornflour,
1 tablespoon of rice wine, 1 tablespoon of soy sauce, ½ teaspoon
of sesame oil in a bowl.
- Using a plastic wrap, cover and marinate for 10 - 15 minutes.
- Meanwhile, in a heatproof bowl with boiling water, soak the
noodles for 3 - 4 minutes.
- Drain well.
- Over high heat, heat a wok then add oil and swirl to coat.
- Cook the garlic, ginger, spring onion and chilli bean sauce for
about 10 seconds.
- Add the meat mixture and cook 2 minutes, stirring to break up
- Sit in the stock, ½ teaspoon of salt, sugar and the remaining
rice wine, soy sauce and sesame oil.
- Place the noodles to the wok and toss to combine.
- Bring to the boil then bring the heat to low and simmer for 7 -
8 minutes, stirring occasionally.
- Place the spring onion on top to garnish and serve.