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Chinese·Main

Ants Climbing a Tree Glass Noodles

A classic Sichuan noodle dish featuring mung bean glass noodles and finely crumbled ground pork in a savory, spicy sauce. Despite the disconcerting name, it's a beautiful dish prized for its unique chewy texture and bold flavors.

Prep

15m

Cook

10m

Total

25m

Serves

4

Method

  1. 01

    Submerge the mung bean glass noodles in a bowl of cold water. Let them soak for 10 minutes to partially hydrate, then drain thoroughly in a strainer.

    Step 1
    Watch · 0:23
  2. 02

    Heat vegetable oil in a skillet or wok over medium-high heat. Add the ground pork and cook, breaking it into very small crumbles (the size of ants), until browned and savory.

    Step 2
    Watch · 1:05
  3. 03

    Stir in the minced garlic, ginger, and fermented bean sauce. Sauté for about 1 minute to take the raw edge off the aromatics and coat the pork.

    Step 3
    Watch · 2:05
  4. 04

    Add the Sichuan pepper and sugar, followed by the soy sauce and chicken broth. Increase heat to high and bring the liquid to a boil.

    Step 4
    Watch · 2:35
  5. 05

    Add the drained glass noodles and a handful of sliced green onions to the boiling sauce. Cook, tossing with tongs, for about 2 minutes until the noodles are tender but still firm with a pleasant chew. The noodles will appear to have too much liquid, but they will continue to absorb the sauce as they sit.

    Step 5
    Watch · 3:30
  6. 06

    Transfer to a serving bowl and garnish with additional fresh green onions. Serve immediately while juicy.

    Step 6
    Watch · 4:20

From Chef John

  • “Keep in mind, the dish is called ants climbing a tree. So I guess we're shooting for something close to the size of an ant.”
  • “I mean, you guys are after all the ants of whether to add other things to enhance.”
  • “Bizarre names aside, is just a magnificent noodle dish.”