📝 About This Recipe
A classic of Sichuan home cooking, this dish earns its whimsical name from the bits of savory minced pork (the 'ants') clinging to translucent glass noodles (the 'tree branches'). Infused with the fermented heat of Doubanjiang and the aromatic punch of ginger and garlic, every bite offers a perfect balance of silky texture and umami depth. It is a humble yet sophisticated masterpiece that demonstrates how simple ingredients can create a complex, addictive flavor profile.
🥗 Ingredients
The Noodles
- 4 ounces Cellophane Noodles (also known as glass noodles or mung bean vermicelli)
- 4 cups Warm Water (for soaking)
The Protein and Aromatics
- 1/4 pound Ground Pork (preferably 80/20 lean-to-fat ratio)
- 1 tablespoon Ginger (peeled and finely minced)
- 3 cloves Garlic (finely minced)
- 3 stalks Scallions (whites and greens separated; finely sliced)
- 2 tablespoons Cooking Oil (neutral oil like vegetable or grapeseed)
The Sauce Base
- 1.5 tablespoons Pixian Doubanjiang (Sichuan fermented broad bean chili paste; finely chopped)
- 1 cup Chicken Broth (low sodium)
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Dark Soy Sauce (primarily for a rich mahogany color)
- 1 tablespoon Shaoxing Wine (Chinese cooking wine)
- 1/2 teaspoon Sugar (to balance the salt and heat)
- 1 teaspoon Toasted Sesame Oil (added at the very end)
👨🍳 Instructions
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1
Place the dried mung bean vermicelli in a large bowl and cover with warm (not boiling) water. Let soak for 10-15 minutes until pliable but still firm.
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2
Drain the noodles and use kitchen shears to cut them into 4-6 inch lengths. This makes the 'branches' easier to eat and prevents them from clumping.
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3
Finely mince the Doubanjiang (chili bean paste) on a cutting board. This releases the oils and ensures there are no large, salty chunks in the final dish.
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4
Heat your wok or a 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. Cook for 2-3 minutes until the pork is browned and slightly crispy.
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6
Push the pork to the sides and add the minced ginger, garlic, and the white parts of the scallions to the center. Stir-fry for 30 seconds until fragrant.
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7
Add the chopped Doubanjiang to the aromatics. Stir-fry for 1 minute until the oil turns a bright, vibrant red.
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8
Deglaze the pan by pouring the Shaoxing wine around the edges of the wok, scraping up any browned bits from the bottom.
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9
Pour in the chicken broth, light soy sauce, dark soy sauce, and sugar. Bring the liquid to a gentle simmer.
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10
Add the soaked and drained noodles to the wok. Using tongs or chopsticks, toss the noodles constantly to ensure they are evenly coated in the sauce.
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11
Continue cooking over medium heat for 3-4 minutes. The noodles will act like sponges, absorbing nearly all the liquid while the pork bits 'climb' and stick to the strands.
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12
Once the liquid is mostly absorbed but the noodles are still glossy and moist, remove from heat. Do not overcook or they will become mushy.
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13
Drizzle with the toasted sesame oil and toss in the green parts of the scallions.
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14
Transfer to a warm serving platter and serve immediately while the textures are at their peak.
💡 Chef's Tips
Always use mung bean vermicelli for the best texture; sweet potato noodles are too thick for this specific recipe. If you cannot find Pixian Doubanjiang, a mix of Sambal Oelek and a little extra soy sauce can work in a pinch, though the flavor will be less fermented. Be careful with salt; Doubanjiang and soy sauce are both very salty, so taste before adding any additional salt. Cutting the noodles is essential; if left at their full length, they become a tangled mess that is difficult to serve and eat. For a vegetarian version, substitute the minced pork with finely chopped rehydrated shiitake mushrooms.
🍽️ Serving Suggestions
Serve as a main course alongside a bowl of steamed jasmine rice to soak up any remaining spicy oils. Pair with a side of smashed cucumber salad (Pai Huang Gua) to provide a cooling contrast to the heat. A crisp, cold lager or a slightly sweet Riesling cuts through the richness of the pork and the spice of the chili. Serve as part of a multi-course family meal alongside a stir-fried green vegetable like Bok Choy or Gai Lan.