A fiery, savory Sichuan classic this dish features ground meat clinging to slippery glass noodles, mimicking “ants climbing a tree.” It’s packed with bold flavors and a delightfully chewy texture.
Origin Ants Climbing a Tree (Glass Noodles Stir-Fry)
Known as Ma Yi Shang Shu in Chinese, this iconic Sichuan dish gets its name from the visual of bits of ground pork clinging to translucent noodles resembling ants on branches. It’s quick, affordable, and loaded with umami.
What I Love About This Recipe
It’s simple to make but full of flavor spicy, savory, a little sweet, and super satisfying. The glass noodles soak up the sauce like magic!
Also Read : Japanese-Style Triple-Seared Steak
Ants Climbing a Tree (Glass Noodles Stir-Fry)
2
servings10
minutes20
minutes860
kcalIngredients
100 g (3.5 oz) glass noodles (mung bean or sweet potato noodles)
200 g (7 oz) ground pork or chicken
1 tbsp vegetable oil
1 tbsp ginger, minced
2 garlic cloves, minced
2 green onions, chopped
1 tbsp doubanjiang (spicy fermented bean paste)
1 tbsp soy sauce
1 tsp dark soy sauce (for color)
1 tsp Shaoxing wine (optional)
½ tsp sugar
1 cup chicken or vegetable broth
Chili flakes or Sichuan peppercorns (optional, to taste)
Directions
- Soak glass noodles in warm water for 10–15 minutes until softened. Drain and set aside.
- Heat oil in a wok or skillet over medium heat. Add ginger and garlic; stir-fry until fragrant.
- Add ground pork and cook until browned and slightly crispy.
- Stir in doubanjiang, soy sauces, Shaoxing wine, and sugar. Mix well.
- Add broth and bring to a simmer. Add drained noodles and stir to coat.
- Cook until the noodles absorb most of the liquid and are coated in sauce, about 3–5 minutes.
- Toss in green onions and additional chili if desired. Serve hot.
Notes
- Doubanjiang is key for authentic Sichuan flavor — look for it at Asian markets.
- For a vegetarian version, use minced mushrooms or tofu instead of pork.
- Adjust spice level by reducing or increasing doubanjiang and chili.
