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Ants Climbing a Tree, a Chinese sichuan dish

Ants Climbing a Tree

蚂蚁上树 · sichuan cuisine · Sichuan

40 min total15 min cooking5 steps spice level 3/5savoryspicyumami-rich

Ants Climbing a Tree gets its vivid name from tiny bits of pork clinging to strands of sweet potato vermicelli in a spicy Sichuan sauce.

Chef Chopzen's profile photoChef ChopzenChopzen project content lead. Curating and testing every published recipe for US home cooks.

Key failure points

  • If The noodles break into short, dry pieces.: Add a small splash of hot water and stop cooking as soon as the strands are tender.

Nutrition & allergens

No supported allergens detected from surveyed ingredients.

Some ingredients are not yet allergen-surveyed; this label is not exhaustive.

Per serving (2 servings)

Energy (kcal)
Unknown
Protein (g)
14.2
Fat (g)
Unknown
Carbs (g)
36.9
Sodium (mg)
Unknown

Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.

  • Sweet potato vermicelli ingredient identification photo

    Sweet potato vermicelli红薯粉丝

    5.64 oz — dry

  • Ground pork ingredient identification photo

    ground pork猪肉

    10.58 oz

  • Broad bean paste ingredient identification photo

    Pixian chili bean paste郫县豆瓣酱

    1.06 oz — finely chopped if coarse

  • Light soy sauce ingredient identification photo

    light soy sauce生抽

    0.08 cup

  • Dark soy sauce ingredient identification photo

    dark soy sauce老抽

    0.04 cup

  • Neutral cooking oil ingredient identification photo

    Neutral oil油

    0.08 cup

  • Garlic ingredient identification photo

    garlic大蒜

    0.71 oz — minced

  • Fresh ginger ingredient identification photo

    ginger姜

    0.35 oz — minced

  • Water ingredient identification photo

    water水

    2.54 cup

  • Green onion ingredient identification photo

    Green onion小葱Optional

    2.0 stalk — finely sliced

Techniques you'll use

  • Stir-frying ↗

    Cook small pieces in stages, then bring them together while their textures are distinct.

  • Simmering (dun) ↗

    Gentle low-heat cooking in liquid until flavors merge and meat softens.

Steps

  1. 1

    Step 120 min

    Soak the sweet potato vermicelli in cool water for 20 minutes, then drain. Mince the garlic and ginger.

    ✅ Done when: The noodles bend without snapping but remain firm.

    Watch out: Do not soak until mushy; they finish cooking in the sauce.

  2. 2

    Step 25 min

    Medium-high heatStir-frying ↗

    Heat the oil over medium-high, fry the garlic and ginger until fragrant, then add the pork and stir-fry until browned and lightly rendering.

    ✅ Done when: The pork has no pink areas and reaches 71°C.

    Watch out: Break up the pork so no raw clumps remain.

  3. 3

    Step 34 min

    Medium heatStir-frying ↗

    Add the chili bean paste and fry until red oil appears. Stir in both soy sauces, add the water, and bring to a boil.

    ✅ Done when: The sauce is evenly red and actively simmering.

    Watch out: The bean paste can stick; keep it moving before adding water.

  4. 4

    Step 45 min

    Medium heatSimmering (dun) ↗

    Add the drained vermicelli and separate the strands with chopsticks. Simmer over medium-low for about 5 minutes until the noodles absorb nearly all the sauce.

    ✅ Done when: The noodles are tender and glossy with very little liquid left.

    Watch out: Stop before the noodles dry out and break.

    If The noodles break into short, dry pieces.:

    Add a small splash of hot water and stop cooking as soon as the strands are tender.

  5. 5

    Step 51 min

    Off heat

    Turn off the heat, add optional green onion, and serve immediately.

    ✅ Done when: The green onion is fragrant and the noodles remain moist.

    Watch out: The noodles continue absorbing liquid after the heat is off.