Ants Climbing a Tree - Glass Noodle Stir-fry (Ma Yi Shang Shu)
Chinese glass noodle stir-fried with seasoning and ground meat is one of the classic Sezchuan dishes that get its unique name because of its appearance. Can be made on stove-top or instant pot
- Prep time
- 12 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 oz dried bean thread noodles ((soak in water for 10 minutes))
- 3 Tbsp cooking oil
- 1 tsp grated ginger
- 250 gr ground pork
- 2 cups chicken stock
- 1-2 Tbsp chili bean paste (optional- amount depends on how spicy you want it)
- 2 Tbsp soy sauce (or more to your taste)
- 1 Tbsp sugar
- 1 stalk green onion ((finely chopped))
- Wok
- Instant pot
- Skillet
Instructions
- 1
Bring a large pot of water to a boil. Turn off the heat. Add the bean thread noodles in and let them soak for 8-10 minutes or until they are soft and turn translucent. Cut into shorter pieces with kitchen shears, but not too short, about 10 cm length
- 2
Preheat a wok or large skillet. Add cooking oil. Add ginger and stir fry until fragrant, about 30 seconds. Add ground pork and stir fry until it's no longer pink. Add the seasonings and chicken stock. Bring it to a boil and then add the bean thread noodles. Stir to mix everything. The noodle will absorb the liquid
- 3
Turn the saute mode on. When it's hot, add cooking oil. Add cooking oil. Add ginger and stir fry until fragrant, about 30 seconds. Add ground pork and stir fry until it's no longer pink. Add the seasonings and chicken stock. Bring it to a boil and then add the bean thread noodles. Stir to mix everything. The noodle will absorb the liquid
- 4
Transfer to a serving platter and garnish with chopped green onion. Serve immediately