Ants Climbing a Tree

Name: Ants Climbing a Tree
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 200 g glass noodles; 200 g minced pork; 1 tbsp doubanjiang; 2 tbsp soy sauce; 2 scallions; 1 tsp Sichuan pepper; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Ants Climbing a Tree is a beloved Sichuan dish, capturing the essence of home-cooked comfort with a touch of fiery excitement. In family kitchens across Sichuan, this dish is a staple, known for its simplicity and depth, often enjoyed during weeknight dinners. Crafted with seasoned instincts, the salt is pinched to perfection, and the pork is generously enriched with fat, making it a dish that invites sharing around a familial table.

With each bite, the tender glass noodles entwine with savory minced pork, while the bold doubanjiang and soy sauce create a rich, umami-laden coating. The subtle numbing heat of Sichuan pepper dances through the dish, balanced by the brightness of fresh scallions. This is Sichuan comfort on a plate, where tradition meets the warmth of a shared meal.

Ingredients

200 gglass noodles
200 gminced pork
1 tbspdoubanjiang
2 tbspsoy sauce
2scallions
1 tspSichuan pepper
to tastefine sea salt

Method

Begin by soaking 200 g of glass noodles in a bowl of warm water for about 15 minutes until they become soft and pliable. Drain them well and set aside. This will ensure they cook evenly and absorb flavors later.
In a mixing bowl, combine 200 g of minced pork with a pinch of fine sea salt and 1 tsp of Sichuan pepper. Mix thoroughly with your hands to ensure the spices are evenly distributed throughout the meat, enhancing its flavor.
Heat a wok or large frying pan over medium-high heat and add a generous amount of oil, enough to coat the bottom. Once the oil is shimmering, add the seasoned minced pork. Stir-fry the pork, breaking it up with a spatula, until it turns a deep brown color and develops a slightly crispy texture. This browning adds depth to the dish.
Reduce the heat to medium and add 1 tbsp of doubanjiang to the pork. Stir well to coat the meat, allowing the paste to release its rich, spicy aroma. Then add 2 tbsp of soy sauce, mixing everything together to create a savory base for the dish.
Add the drained glass noodles to the pan, tossing them gently with the pork mixture. Ensure the noodles are well coated with the sauce and continue to cook until they are heated through and have absorbed the flavors, becoming slightly translucent.
Slice 2 scallions finely and add them to the pan, stirring them into the noodles and pork. Cook for an additional minute until the scallions are just wilted, adding a fresh aroma and a hint of color to the dish.
Taste the dish and adjust the seasoning with more fine sea salt if needed. Serve the Ants Climbing a Tree immediately, family-style, allowing everyone to enjoy the harmonious blend of flavors and textures.