China • Regional Dish • Main Course

Ants on a Tree (Sichuan Pork Noodles)

A classic Sichuan noodle dish with glass noodles, tiny bits of pork and a spicy sauce that clings to every glossy strand.

Servings4

Prep Time15 min

Cook Time15 min

DifficultyEasy

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Ingredients

US Metric

7 oz mung bean glass noodles

2 tbsp neutral oil

9 oz ground pork

2 tbsp Sichuan doubanjiang, finely chopped if chunky

1 tbsp minced ginger

3 cloves garlic, minced

2 scallions, white and green parts separated and thinly sliced

1 tbsp Shaoxing wine

1 tbsp light soy sauce

1 tsp dark soy sauce

1/2 tsp sugar

1 cup low-sodium chicken stock or water

1 tsp toasted sesame oil

1/4 tsp ground white pepper

1 tsp Chinkiang vinegar, optional

1 tsp chili oil, optional, for extra heat

200 g mung bean glass noodles

2 tablespoons neutral oil

250 g ground pork

2 tablespoons Sichuan doubanjiang, finely chopped if chunky

1 tablespoon minced ginger

3 cloves garlic, minced

2 scallions, white and green parts separated and thinly sliced

1 tablespoon Shaoxing wine

1 tablespoon light soy sauce

1 teaspoon dark soy sauce

1/2 teaspoon sugar

250 ml low-sodium chicken stock or water

1 teaspoon toasted sesame oil

1/4 teaspoon ground white pepper

1 teaspoon Chinkiang vinegar, optional

1 teaspoon chili oil, optional, for extra heat

Instructions

Soak the glass noodles in warm water for 10 minutes, or until flexible but not mushy. Drain well and cut once or twice with kitchen scissors if the strands are very long.
Heat a wok or large skillet over medium-high heat. Add the oil, then add the pork. Stir-fry for 3–4 minutes, breaking it into very small pieces so it clings to the noodles later.
Add the doubanjiang, ginger, garlic and scallion whites. Stir-fry for 1–2 minutes, until the oil turns red and the aromatics smell fragrant.
Add the Shaoxing wine, light soy sauce, dark soy sauce, sugar, stock and white pepper. Stir well, scraping up any browned bits from the pan.
Add the drained noodles and toss gently so they absorb the sauce. Simmer for 3–5 minutes, stirring often, until the noodles are glossy and most of the liquid has been absorbed.
Stir in the sesame oil and Chinkiang vinegar, if using. Taste and adjust with a splash of soy sauce or water if needed.
Transfer to a warm serving dish. Top with scallion greens and chili oil, if using. Serve hot while the noodles are springy and saucy.

Cultural Context

Ants on a Tree comes from Sichuan cuisine, where clever names and bold flavors often share the same plate. The dish gets its visual joke from little pieces of pork clinging to lifted strands of glass noodles, like ants climbing branches. Despite the dramatic name, it’s humble food: quick, economical and built from pantry staples. The best versions keep the pork finely broken up so it catches in the noodles rather than sitting sadly at the bottom of the bowl. Tiny ants, big responsibility.

Fun Fact

The Chinese name ma yi shang shu means “ants climbing a tree.” It may not sound like dinner at first, but the name describes the finished dish perfectly: minced meat speckling long strands of noodles when lifted with chopsticks.

Cook’s Tip

Mung bean glass noodles give the best springy texture, but sweet potato starch noodles also work if soaked until flexible. Avoid rice vermicelli, as they can become soft and fragile in the sauce. Doubanjiang brings the dish its deep Sichuan flavor. If using a very salty brand, start with slightly less soy sauce and adjust at the end. For a milder version, reduce the doubanjiang to 1 tablespoon and skip the chili oil.

Trivia

Sichuan doubanjiang, a fermented chili bean paste, is often called the soul of Sichuan cooking because it gives dishes their salty, spicy, deeply savory backbone.

About This Recipe

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Ants on a Tree (Sichuan Pork Noodles)

Instructions

Cultural Context

Fun Fact

Cook’s Tip

Trivia

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