Ma Yi Shang Shu (Ants Climbing a Tree)

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Servings: 4 servings

Country of Origin

China (Sichuan)

Description

A whimsical, classic Sichuan dish that gets its name from its appearance: the tiny bits of sautéed minced pork clinging to strands of translucent cellophane noodles resemble ants climbing up tree branches. It is a highly aromatic, savory, and slightly spicy dish that relies heavily on noodle absorption.

Presentation & How It's Eaten

Served piled high in a shallow bowl, garnished heavily with chopped green scallions representing "leaves." It is eaten with chopsticks, ensuring a mix of chewy noodles and crispy seasoned meat bits in every bite.

Ingredients

• 150g (5.3 oz) cellophane noodles (also known as glass noodles or mung bean vermicelli)

• 150g (5.3 oz) ground pork

• 3 cloves garlic (finely minced)

• 1 tbsp fresh ginger (finely minced)

• 3 scallions (finely chopped, greens and whites separated)

• 1.5 tbsp Sichuan spicy fermented broad bean paste (Doubanjiang, finely chopped)

• 2 tbsp vegetable oil

The Braising Liquid:

• 1 cup chicken stock

• 1 tbsp light soy sauce

• 1 tsp dark soy sauce (for color)

• 1/2 tsp sugar

• 1 tsp sesame oil

Step-by-Step Directions

1. Soak Noodles: Place the cellophane noodles in a large bowl of warm water and let them soak for 10–15 minutes until pliable. Drain well and use kitchen shears to cut them into manageable 6-inch lengths.

2. Crisp Meat: Heat the vegetable oil in a wok over high heat. Add the ground pork and stir-fry, breaking it up into microscopic bits with a spatula, until the meat is browned and slightly crispy.

3. Aromatics: Lower the heat to medium. Add the minced garlic, ginger, and scallion whites to the pork. Stir-fry for 30 seconds, then add the Doubanjiang paste and fry for 1 minute until the oil looks red and glossy.

4. Simmer Noodles: Pour in the chicken stock, light soy sauce, dark soy sauce, and sugar. Bring the mixture to a simmer. Drop the drained cellophane noodles directly into the liquid.

5. Absorb Liquid: Toss the noodles gently over medium heat for about 3–4 minutes. Do not drain or thicken; the noodles will completely absorb the savory broth, plumping up and pulling the minced pork into their strands.

6. Finish: Once the liquid has vanished, turn off the heat. Drizzle with sesame oil and toss in the scallion greens before plating.

Cooking Tips

• Noodle Selection: Make sure to purchase true mung bean vermicelli rather than rice vermicelli. Mung bean noodles retain a beautiful, elastic chewiness and won't disintegrate into mush when simmered in the stock.

Nutrition Facts

(Estimated per serving)

• Calories: ~280 kcal

• Total Fat: 12g

• Saturated Fat: 3g

• Cholesterol: 25mg

• Sodium: ~580mg

• Total Carbohydrates: 31g

• Dietary Fiber: 1g

• Sugars: 1.5g

• Protein: 10g