📝 About This Recipe
This iconic Sichuan dish gets its whimsical name from the bits of savory ground pork that cling to translucent glass noodles, resembling ants climbing up branches. It is a masterclass in texture and 'mala' balance, combining chewy mung bean vermicelli with a rich, spicy fermented bean sauce. Quick to prepare but deeply complex in flavor, it’s a quintessential comfort food that showcases the soulful heat of Chuan cuisine.
🥗 Ingredients
The Noodles
- 100 grams Mung bean vermicelli (Glass noodles) (dry weight, usually 2 small bundles)
- 4 cups Warm water (for soaking)
The Protein & Aromatics
- 150 grams Ground pork (preferably 20% fat for flavor)
- 1 tablespoon Ginger (peeled and finely minced)
- 3 cloves Garlic (finely minced)
- 3 stalks Scallions (whites and greens separated, finely chopped)
The Sauce Base
- 1.5 tablespoons Pixian Doubanjiang (Sichuan Chili Bean Paste) (finely chopped to release oils)
- 1 cup Chicken stock (unsalted or low-sodium)
- 1 teaspoon Light soy sauce (for umami)
- 1/2 teaspoon Dark soy sauce (mainly for a rich amber color)
- 1 tablespoon Shaoxing wine (to deglaze the pork)
- 1/2 teaspoon Sugar (to balance the salt and heat)
- 2 tablespoons Cooking oil (neutral oil like vegetable or peanut)
Finishing Touches
- 1/2 teaspoon Toasted Sichuan peppercorn powder (for that signature numbing sensation)
- 1 teaspoon Toasted sesame oil (for aroma)
👨🍳 Instructions
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1
Place the dry mung bean vermicelli in a large bowl and cover with warm (not boiling) water. Soak for 10-15 minutes until pliable but still slightly firm (al dente).
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2
Drain the noodles and use kitchen shears to cut them into 4-5 inch lengths. This prevents them from becoming a tangled mess and makes them easier to eat.
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3
Finely mince the Doubanjiang (chili bean paste) until it becomes a smooth paste; this ensures the flavor is evenly distributed and the skin of the beans isn't tough.
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4
Heat a wok or large skillet over medium-high heat. Add the cooking oil and swirl to coat the surface.
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5
Add the ground pork to the wok. Use a spatula to break it into very fine crumbles (the 'ants'). Stir-fry until the pork is cooked through and starts to slightly crisp.
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6
Splash the Shaoxing wine around the edges of the wok to deglaze and remove any 'gamey' scent from the pork.
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7
Lower the heat to medium. Add the minced ginger, garlic, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.
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8
Add the chopped Doubanjiang. Stir-fry for 1 minute until the oil turns a bright, vibrant red and smells savory-spicy.
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9
Pour in the chicken stock, light soy sauce, dark soy sauce, and sugar. Bring the mixture to a gentle simmer.
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10
Add the drained vermicelli to the wok. Use tongs or chopsticks to toss the noodles constantly, ensuring they are well-coated in the sauce.
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11
Simmer for 2-3 minutes. The noodles will act like sponges, soaking up almost all the liquid. Stop when there is just a tiny bit of sauce left at the bottom—the noodles will continue to absorb liquid as they sit.
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12
Turn off the heat. Stir in the toasted Sichuan peppercorn powder, sesame oil, and the green parts of the scallions.
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13
Transfer to a serving plate, ensuring the pork 'ants' are distributed over the noodle 'branches', and serve immediately while steaming hot.
💡 Chef's Tips
Do not over-soak the noodles in hot water; if they get too soft before hitting the wok, they will turn into mush. Always mince your Doubanjiang; the coarse beans in the paste can be a jarring texture if left whole. If the dish looks too dry before the noodles are tender, add a splash more stock or water. For the most authentic flavor, use 'Sichuan' brand peppercorns that you toast and grind yourself for maximum numbing power. If you prefer a vegetarian version, substitute the ground pork with finely minced rehydrated shiitake mushrooms or firm tofu crumbles.
🍽️ Serving Suggestions
Serve as a side dish alongside a light, leafy green like stir-fried Bok Choy or Gai Lan. Pair with a crisp, cold lager or a slightly sweet Riesling to cut through the spice. This dish is traditionally served with steamed white jasmine rice to soak up any remaining savory oils. For a full Sichuan feast, serve it alongside Mapo Tofu or Kung Pao Chicken. A simple cucumber salad with garlic and black vinegar makes a refreshing palate cleanser between bites.