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Ants Climbing a Tree

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A comforting stir-fry of ground pork and vermicelli noodles infused with spicy doubanjiang and chicken broth, reminiscent of family dinners.

Ingredients

Scale
  • 4 oz. (110 g) dried mung bean vermicelli noodles
  • 1 tablespoon peanut oil (or vegetable oil)
  • 1 tablespoon minced ginger
  • 2 cloves garlic (minced)
  • 2 green onions (sliced)
  • 1 tablespoon doubanjiang
  • 4 oz. (120 g) ground pork
  • 1/2 cup chicken broth (or water)
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 teaspoon sugar

Instructions

  1. Prep the Noodles: Soak the dried vermicelli noodles in hot water for about 15 minutes, drain, and toss with 1/2 tablespoon of oil.
  2. Mix the Sauce: Combine chicken broth, light soy sauce, dark soy sauce, Shaoxing wine, and sugar in a small bowl.
  3. Aromatics Sizzle: Heat 1/2 tablespoon of oil in a non-stick pan, add minced ginger, garlic, and green onions, and sauté for 30 seconds.
  4. Cook the Meat: Add ground pork, break apart, and cook until browned, about 2–3 minutes.
  5. Flavor It Up: Stir in the doubanjiang and cook for 1 minute.
  6. Noodles Meet Broth: Add the sauce and soaked noodles, stir to combine, cover, and cook for 2–3 minutes.
  7. Final Touch: Uncover and check noodle doneness, cooking for an additional minute if needed, then increase heat until most liquid evaporates.
  8. Plate It Up: Serve hot, garnished with extra green onions if desired.

Notes

For a crispier finish, add vegetables like bell peppers during the last few minutes of cooking.

Nutrition

Find it online: https://us.recipesfood.org/ants-climbing-a-tree/

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