Ants Climbing a Tree (Spicy Mung Bean Noodles With Minced Meat Stir-Fry)

Chef Chen Yichun

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

– ma yi shang shu

This is a super tasty Sichuan dish containing vermicelli noodles, minced meat and various pungent seasonings. If you dangle a few strands of these noodles from your chopsticks, tiny morsels of meat will cling to them like ants climbing a tree.

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

2 pack Mung bean noodles (3.5 oz / 100g)
3 oz. Pork tenderloin
1 tsp. Green onion, finely sliced
2 tbsp. Oil
1 oz. Pixian bean paste
2 cup Chicken broth
1 tbsp. Soy sauce
1 tsp. Salt

Directions:

Step 1

Finely dice and mince the pork.

Step 2

Finely slice the green onion.

Step 3

Soak the mung bean noodles in hot water for at least 20 minutes before you begin (drain them just before cooking).

Step 4

Season the wok, then add 2 tbsp of oil and heat over a high flame. Add the meat and stir-fry until lightly browned and crispy, with a pinch of salt (to taste). Remove from the heat and place into a bowl

Step 5

In the wok with heated oil, add the Pixian bean paste and stir-fry until the oil is red and fragrant, taking care not to burn it (remove the wok from the heat for a few moments if it becomes too hot). Add the stock, soy sauce, salt, cooked meat, the drained noodles, and stir well.

Step 6