Ants Climbing a Tree (Stir-Fried Glass Noodles with Ground Pork) — Super Comforting, Ready in Ten Minutes
蚂蚁上树(肉末炒粉丝) · sichuan cuisine · Sichuan
Ants Climbing a Tree is a classic Sichuan-style home dish. The name comes from the bits of ground pork clinging to the noodles, resembling ants climbing a tree. The dish comes together quickly — stir-fry speed matters, since overcooking makes the noodles stick together and hurts the texture. All seasonings can be adjusted to personal taste.
Hector NunezThird-generation taquero turned home cook. Nixtamal from scratch changed my life. Happy to talk tortilla technique with anyone who'll listen.Questions & feedback
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Nutrition & allergens
Contains:Wheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- 103.9(Main ingredients only; seasoning not counted)
- Protein (g)
- 3(Main ingredients only; seasoning not counted)
- Fat (g)
- Unknown
- Carbs (g)
- 18.2(Main ingredients only; seasoning not counted)
- Sodium (mg)
- 591.6(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Techniques you'll use
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- 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
Step 120 min
Cut the sweet potato glass noodles into shorter lengths with scissors and soak them in warm water for 20 minutes until softened. Set aside.
✅ Done when: The noodles are pliable and fully softened after 20 minutes of soaking.
- 2
Step 2
Drain the soaked glass noodles thoroughly.
✅ Done when: No standing water remains on the drained noodles.
- 3
Step 3
Finely chop the scallions and slice the ginger.
✅ Done when: The scallions are finely minced and the ginger is cut into slices.
Heat a little oil in the wok. Add the scallions and ginger and stir-fry until fragrant. Add 1 spoonful of broad bean paste and stir evenly, then add the ground pork and break it up as it cooks. Season with 1 spoonful of cooking wine, 1 spoonful of soy sauce, the sugar, and the salt, stirring to combine. Add a small bowl of cold water and bring to a boil.
✅ Done when: The pork is browned and broken into crumbles, and the liquid in the wok is at a rolling boil.
Once the liquid boils, add the drained sweet potato noodles, toss a few times, then cover and simmer over low heat for 5 minutes.
✅ Done when: After 5 minutes of simmering over low heat, the noodles are tender and have absorbed the sauce.
Turn to high heat and stir-fry quickly to reduce the sauce, then plate. This dish requires quick stir-frying — if it cooks too long, the noodles stick together and the texture suffers.
✅ Done when: The sauce has reduced and coats the glossy noodles without pooling in the wok.
- 7
Step 7
The finished noodles come out of the wok glossy and shiny.
✅ Done when: The noodles look glossy and evenly coated with sauce.
- 8
Step 8
After plating, sprinkle with a little chopped scallion and white sesame seeds. Delicious and appetizing!
✅ Done when: The plated dish is topped with visible scallion and white sesame seeds.
- 9
Step 9
The noodles are glossy, soft and slippery, and the ground pork is tender and fragrant.
✅ Done when: The noodles are tender and glossy and the pork is cooked through and aromatic, ready to serve.