Ants Climbing a Tree (Spicy Minced Pork with Glass Noodles)
Ingredients
- 150g (about a small fist-sized portion) minced pork
- about a wrist-thick bundle sweet potato glass noodles
- as needed (use Thai chilies and bird's eye chilies if you prefer spicy) green and red bell peppers
- 2 tbsp doubanjiang (chili bean paste)
- 1 tbsp light soy sauce
- ½ tbsp dark soy sauce
- ½ tbsp oyster sauce
- ½ tsp salt
- ½ tsp chicken bouillon powder
- 4-5 cloves, minced garlic
Instructions
- Soak the sweet potato glass noodles in cold water for half a day ahead of time, or in warm water for 15-20 minutes. Dice the green and red peppers (or slice Thai chilies and bird's eye chilies into rings if you like it spicy). Prepare the minced pork and mince the garlic.
- Heat oil in a wok and add the minced pork, breaking it up as it cooks. Add the minced garlic and 2 tablespoons of doubanjiang, stir-fry until fragrant. Pour in a large bowl of water.
- Season the broth first: add 1 tablespoon light soy sauce, ½ tablespoon dark soy sauce, and ½ tablespoon oyster sauce. Stir to combine, then add the soaked glass noodles.
- Turn the heat to low and simmer for 3-5 minutes until the noodles become translucent with no hard core remaining. Season with a pinch of salt and chicken bouillon powder, scatter in the diced peppers, then turn the heat up to reduce the sauce.
- Taste before adding salt at the end — if you prefer lighter seasoning, check first and adjust to your liking.
