Ants Climbing a Tree Recipe (Chinese Noodles)

Ants Climbing a Tree is a classic Sichuan dish of ground pork stir-fried with glass noodles, ginger, garlic, and a savory-spicy sauce. The name comes from the way the tiny bits of meat cling to the translucent noodles, resembling ants on branches. It is quick, deeply savory, and the perfect weeknight dinner that delivers restaurant flavor at home.

Ingredients

4 oz (115 g) dried mung bean glass noodles (also called cellophane noodles)
8 oz (225 g) ground pork (or ground chicken or turkey)
2 tbsp (30 ml) vegetable oil
1 tbsp (15 g) fresh ginger, minced
3 cloves garlic, minced
3 scallions, white parts minced, green parts sliced for garnish
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) dark soy sauce (for color; optional but recommended)
1 tbsp (15 ml) Shaoxing wine or dry sherry
1 tsp (5 g) sugar
1/2 tsp (2.5 g) white pepper
1 cup (240 ml) chicken or vegetable broth
1 tbsp (15 ml) chili bean paste (doubanjiang) – use less if you prefer mild
1 tsp (5 ml) sesame oil
Salt to taste

Instructions

Soak the glass noodles in warm water for 10 minutes until soft. Drain and set aside. If they are very long, snip them with kitchen scissors into shorter lengths (about 6 inches) for easier eating.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a spatula, until browned and no longer pink, about 5 minutes. The pork should be in small crumbles – these are the “ants”.
Add the minced ginger, garlic, and white parts of the scallions. Stir-fry for 30 seconds until fragrant.
Stir in the chili bean paste (doubanjiang) and cook for 1 minute, stirring constantly, to release its color and flavor.
Add the soy sauce, dark soy sauce, Shaoxing wine, sugar, and white pepper. Stir well.
Pour in the chicken broth and bring to a simmer. Let it bubble for 2 minutes so the sauce thickens slightly.
Add the soaked noodles and toss them in the sauce. Cook for 2–3 minutes, stirring frequently, until the noodles have absorbed most of the liquid and are glossy. The noodles should be tender but still slightly chewy.
Turn off the heat. Stir in the sesame oil. Taste and add salt if needed (the soy and bean paste are already salty).
Garnish with the sliced green scallion tops and serve immediately.

Tips

Don’t overcook the noodles: They go from perfectly chewy to mushy quickly. Cook them just until they are translucent and have absorbed the sauce, then remove from heat.
Substitute for doubanjiang: If you can’t find chili bean paste, use 1 tbsp (15 ml) of sriracha or gochujang mixed with 1 tsp (5 ml) of miso paste. This will change the flavor slightly but still give a nice spicy-savory kick.
Make it vegetarian: Swap the ground pork for 8 oz (225 g) of finely chopped mushrooms (shiitake or cremini) and use vegetable broth. The texture will be less “meaty” but still delicious.
Use a non-stick pan: Glass noodles can stick to the pan as they absorb liquid. A well-seasoned wok or non-stick skillet makes cleanup much easier.

Serving Suggestions

Serve Ants Climbing a Tree as a main dish with steamed jasmine rice on the side, or as part of a Chinese family-style meal with other dishes like stir-fried greens, mapo tofu, or hot and sour soup. It also works well as a filling for lettuce wraps – just spoon the noodle mixture into crisp leaves of butter lettuce.

Variations

Spicy version: Add 1–2 dried red chilies (broken) along with the ginger and garlic, or a teaspoon of chili oil at the end.
Add vegetables: Toss in shredded carrots, bell pepper strips, or snow peas in the last minute of cooking for extra crunch and color.
Use other noodles: If you don’t have glass noodles, you can use thin rice vermicelli (soak in hot water for 5 minutes) or even angel hair pasta (cook separately, then toss with the sauce). The texture will be different but still tasty.
Make it a one-pan meal: Add a handful of baby spinach or bok choy leaves in the last minute of cooking and let them wilt into the sauce.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 3 days. The noodles will continue to absorb liquid and may become dry; when reheating, add a splash of water or broth to loosen them. Reheat in a skillet over medium heat for 2–3 minutes, or in the microwave in 30-second bursts, stirring in between, until hot. For best texture, eat within 1–2 days, as the noodles become softer with time.

Frequently Asked Questions

Can I use fresh rice noodles instead of glass noodles?
Yes, but the dish will be quite different. Fresh rice noodles are softer and won’t have the same chewy, translucent quality. If using them, skip the soaking step and just stir-fry them briefly with the sauce.

What is the best substitute for Shaoxing wine?
Dry sherry is the closest match. If you don’t have it, you can use a splash of rice vinegar mixed with a pinch of sugar, or simply omit it – the dish will still be delicious.

Why are my noodles sticking together?
This usually happens if they are not fully soaked before cooking, or if you don’t stir them enough while they absorb the sauce. Make sure to soak them in warm water for at least 10 minutes, and toss them frequently in the pan.

Can I make this ahead of time?
You can prepare the sauce and cook the pork up to 2 days ahead, then reheat and add the soaked noodles just before serving. The full dish is best eaten immediately, as the noodles will continue to soften.

Is this dish very spicy?
It has a mild to moderate heat, depending on how much doubanjiang you use. If you are sensitive to spice, start with 1/2 tsp and taste before adding more. You can also omit the chili bean paste entirely for a non-spicy version.

Can I use ground beef or lamb?
Yes, but the flavor will change. Beef is heartier, while lamb has a stronger gamey taste that pairs well with the ginger and garlic. Just make sure to cook the meat to a safe minimum internal temperature of 160°F (71°C) per USDA FSIS guidelines.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).