📝 About This Recipe
This classic Sichuan masterpiece earns its whimsical name from the bits of savory minced pork that cling to translucent glass noodles, resembling ants climbing up a branch. A staple of gluten-free Chinese cuisine, this dish features springy mung bean threads bathed in a rich, spicy, and umami-packed sauce driven by fermented broad bean paste. It is a textural marvel that balances heat, ginger aromatics, and the satisfying chew of perfectly hydrated cellophane noodles.
🥗 Ingredients
The Noodles
- 4 ounces Mung bean thread noodles (also known as glass or cellophane noodles; ensure they are 100% mung bean for best texture)
- 4 cups Warm water (for soaking)
The Protein and Aromatics
- 6 ounces Ground pork (can substitute with ground chicken or finely minced shiitake mushrooms)
- 1 tablespoon Ginger (peeled and finely minced)
- 3 cloves Garlic (finely minced)
- 3 pieces Scallions (whites and greens separated; whites minced, greens sliced for garnish)
The Sauce Base
- 1.5 tablespoons Doubanjiang (Sichuan fermented spicy bean paste; check label to ensure gluten-free certification)
- 1 tablespoon Tamari (or gluten-free soy sauce)
- 1 tablespoon Shaoxing wine (substitute with dry sherry if unavailable)
- 1 cup Chicken broth (low sodium preferred)
- 1/2 teaspoon Sugar (to balance the heat)
- 1 teaspoon Toasted sesame oil (added at the end for aroma)
- 2 tablespoons Neutral oil (such as grapeseed or vegetable oil)
👨🍳 Instructions
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1
Place the dried mung bean thread noodles in a large heat-proof bowl and cover with warm water. Let them soak for 10-15 minutes until pliable but still slightly firm (al dente).
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2
Drain the noodles thoroughly in a colander. Use kitchen shears to cut the noodles into shorter, 6-inch strands to make them easier to eat and stir-fry.
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3
Prepare your aromatics: finely mince the garlic, ginger, and the white parts of the scallions. Slice the green parts of the scallions on a bias and set aside for the final garnish.
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4
In a small bowl, whisk together the chicken broth, tamari, Shaoxing wine, and sugar until the sugar is dissolved.
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5
Heat a wok or large heavy-bottomed skillet over high heat until a drop of water evaporates instantly. Add the neutral oil and swirl to coat the surface.
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6
Add the ground pork to the wok. Use a spatula to break the meat into very small crumbles (the 'ants'). Sauté until the pork is browned and slightly crispy, about 3 minutes.
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7
Lower the heat to medium. Add the doubanjiang (spicy bean paste) and stir-fry with the pork for 1 minute until the oil turns a bright, vibrant red.
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8
Add the minced ginger, garlic, and scallion whites. Stir-fry for 30-45 seconds until the mixture is highly fragrant, being careful not to burn the garlic.
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9
Pour in the sauce mixture. Increase the heat to medium-high and bring the liquid to a gentle simmer.
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10
Add the drained noodles to the wok. Use tongs or chopsticks to toss the noodles constantly, ensuring they are evenly coated in the sauce and the pork bits are distributed.
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11
Continue cooking for 2-3 minutes until the noodles have absorbed most of the liquid. The noodles should be glossy and translucent, not dry, but there should be no pooling liquid at the bottom.
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12
Remove from heat. Drizzle with the toasted sesame oil and give one final toss.
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13
Transfer to a serving platter and garnish generously with the reserved green scallions.
💡 Chef's Tips
Do not over-soak the noodles in boiling water; warm water is sufficient to keep them from becoming mushy. If your doubanjiang contains whole beans, finely mince it before adding to the pan for a smoother sauce distribution. For an extra spicy kick, add a teaspoon of Sichuan chili oil or a pinch of toasted Sichuan peppercorn powder at the very end. Ensure the pork is crumbled as finely as possible so it properly 'climbs' the noodles rather than sinking to the bottom. Always check the label of your bean paste, as some brands use wheat flour as a thickener; look for 'Gluten-Free' certified versions.
🍽️ Serving Suggestions
Serve alongside a cooling cucumber salad dressed with smashed garlic and black vinegar. Pairs beautifully with steamed bok choy or gai lan to add a fresh, crunchy contrast. A crisp, cold lager or a dry Riesling cuts through the spicy, oily richness of the dish perfectly. Serve as part of a multi-course Chinese dinner with a side of jasmine rice to soak up any remaining sauce.