Ants Climbing a Tree (ma yi shang shu) is a classic Sichuan dish of ground pork stir-fried with glass noodles, cellophane noodles, or mung bean threads in a spicy, savory sauce. The name comes from the way the tiny bits of meat cling to the slippery noodles, resembling ants on branches. It’s a fast, one-pan weeknight dinner that’s big on flavor—garlic, ginger, doubanjiang, and soy—and it comes together in about 30 minutes.
Ingredients
- 6 oz (170 g) dried mung bean threads (glass noodles)
- 8 oz (225 g) ground pork (or ground chicken or turkey)
- 2 tbsp (30 ml) vegetable oil, divided
- 1 tbsp (15 g) fresh ginger, minced
- 3 cloves garlic, minced
- 2 tbsp (30 g) doubanjiang (fermented broad bean paste) – see Tips for substitute
- 1 tbsp (15 ml) Shaoxing wine (or dry sherry)
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) dark soy sauce (for color, optional)
- 1 cup (240 ml) chicken or vegetable broth
- 1 tsp (5 g) sugar
- 1/2 tsp (2.5 g) white pepper
- 2 scallions, thinly sliced (white and green parts separated)
- 1 tsp (5 ml) sesame oil
Instructions
- Soak the mung bean threads in warm water for 10–15 minutes until soft and pliable. Drain and cut them into 6-inch (15 cm) lengths with kitchen scissors. Set aside.
- Heat 1 tbsp (15 ml) of oil in a large nonstick skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a spatula, until browned and cooked through, about 4–5 minutes. Transfer to a plate and set aside.
- Reduce heat to medium. Add the remaining 1 tbsp (15 ml) oil to the skillet. Add the ginger and garlic and stir-fry until fragrant, about 30 seconds.
- Add the doubanjiang and stir-fry for 1 minute to release its color and flavor. If using a substitute that is saltier, you may want to use slightly less.
- Pour in the Shaoxing wine, soy sauce, dark soy sauce (if using), broth, sugar, and white pepper. Stir to combine and bring to a simmer.
- Add the soaked noodles and the cooked pork back to the skillet. Toss everything together with tongs to coat the noodles evenly. Let simmer for 2–3 minutes, stirring occasionally, until the noodles have absorbed most of the liquid and are glossy.
- Stir in the white parts of the scallions and the sesame oil. Taste and adjust seasoning with extra soy sauce if needed.
- Transfer to a serving plate and garnish with the green scallion parts. Serve hot.
Tips
- Doubanjiang: If you can’t find it, use 1 tbsp (15 g) of gochujang (Korean chili paste) mixed with 1 tsp (5 ml) of miso paste. This will be slightly sweeter and less fermented, but still delicious.
- Noodle soaking: Don’t over-soak the noodles—they should be pliable but still firm. They will finish cooking in the sauce. If they become too soft, they’ll turn mushy.
- Spice level: Doubanjiang varies in heat. For a milder version, use half the amount and add a pinch of chili flakes. For extra heat, add 1/2 tsp (2.5 g) of Sichuan peppercorn powder with the ginger.
- Common mistake: Adding the noodles to a dry pan will cause them to stick. Always have enough broth to keep them moist, and stir frequently.
Serving Suggestions
Serve Ants Climbing a Tree as a main dish with steamed jasmine rice and a simple vegetable side like stir-fried bok choy or garlic green beans. It also works well as a filling for lettuce wraps or as a noodle bowl topped with extra scallions and a drizzle of chili oil.
Variations
- Vegetarian: Replace the pork with 8 oz (225 g) of finely chopped mushrooms (shiitake or cremini) and use vegetable broth. Sauté the mushrooms until browned before adding the aromatics.
- Seafood: Use ground shrimp or finely chopped raw shrimp instead of pork. Cook just until pink, about 2–3 minutes.
- Extra veggies: Add 1/2 cup (75 g) of shredded carrots or thinly sliced bell peppers along with the noodles for extra color and crunch.
- Gluten-free: Use tamari instead of soy sauce and ensure your doubanjiang is gluten-free (some brands contain wheat).
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. The noodles will absorb more liquid as they sit, so when reheating, add a splash of broth or water to loosen them. Reheat in a skillet over medium heat, stirring, until hot, about 3–4 minutes. You can also microwave in 30-second bursts, stirring in between. Freezing is not recommended as the noodles become mushy.
Frequently Asked Questions
What are mung bean threads? Mung bean threads, also called glass noodles or cellophane noodles, are translucent noodles made from mung bean starch. They are gluten-free and have a chewy, slippery texture that works perfectly in this dish.
Can I use rice noodles instead? Yes, but they have a different texture and cook faster. Use thin rice vermicelli and soak in hot water for 5 minutes, then add to the sauce without simmering for more than 1 minute.
Is doubanjiang very spicy? It varies by brand. Some are quite spicy, others are mild. Taste a little before using and adjust the amount. If you’re sensitive, start with 1 tbsp and add more to taste.
Why are my noodles sticking together? They may have been over-soaked or not enough liquid was used. Always keep the sauce at a simmer and toss frequently. Adding a little extra broth can help separate them.
Can I make this ahead of time? You can prepare the sauce and cook the pork in advance, but it’s best to add the noodles just before serving. Cooked noodles will absorb too much liquid and become soft.
What can I use instead of Shaoxing wine? Dry sherry is the closest substitute. For a non-alcoholic option, use 1 tbsp (15 ml) of rice vinegar mixed with 1 tsp (5 ml) of water.
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