Ants climbing a tree: spicy vermicelli stir-fry (蚂蚁上树)

Method4 steps · about 15 min

1. 1

   Step 1: Cover the 100 g dry vermicelli with warm water and soak for about 5 minutes, until soft and pliable. Rinse under cold running water, drain and set aside.

   Soak vermicelli · 5 minUses 100 g dry mung bean vermicelli noodles · Water, enough to cover the noodles for soaking and to rinse them

2. 2

   Step 2: Have the ginger (1 teaspoon) minced, the garlic minced, and the scallion and optional fresh chilli finely chopped before heating the wok. Heat 1½ tbsp oil in a wok over medium-high heat. Briefly fry the 1 tbsp chilli bean paste and ½ tsp chilli powder until fragrant. Add the 150 g raw ground pork, 1 tsp ginger, 1 tsp Shaoxing wine and ½ tsp light soy sauce. Break up the meat and stir-fry until evenly combined and cooked through, reaching 71°C (160°F).

   Uses 1½ tbsp cooking oil · 1 tbsp Sichuan chilli bean paste (doubanjiang) · ½ tsp chilli powder · 150 g raw ground pork · 1 teaspoon minced ginger · 1 teaspoon Shaoxing rice wine · ½ teaspoon light soy sauce

3. 3

   Step 3: Pour 250 ml hot water into the seasoned pork, then add 1 tsp sugar, ¼ tsp white pepper and the drained vermicelli. Stir and cook until the noodles have absorbed most of the liquid and are moist and tender.

   Uses Seasoned cooked pork · 250 ml hot water · 1 teaspoon sugar · ¼ teaspoon white pepper · Drained soaked vermicelli

4. 4

   Step 4: Add the chopped scallion (1 stalk), minced garlic (2 cloves) and optional fresh chilli. Stir-fry for about 30 seconds, keeping the noodles moist, then serve immediately.

   Finish aromatics · 1 minUses Moist cooked vermicelli and pork · 1 stalk scallion, finely chopped · 2 cloves garlic, minced · Fresh chilli, finely chopped, optional