Ants Climbing a Tree (Mayi Shang Shu)

Ingredients

• 4 oz mung bean vermicelli (glass noodles)
• 8 oz ground pork
• 3 tbsp doubanjiang (fermented chili bean paste)
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 3 scallions, white and green parts separated, sliced
• 1 tbsp Shaoxing wine
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1 cup chicken stock
• 2 tbsp vegetable oil
• 1/2 tsp ground Sichuan peppercorn (optional)

Before you cook

• Soak the vermicelli in warm water for 15 minutes until pliable, then drain and cut into shorter lengths.
• Mince the garlic and ginger.
• Slice the scallion whites and greens separately.

Steps

1. Heat the vegetable oil in a wok over medium heat.
2. Add the scallion whites and ginger and stir for 30 seconds.
3. Add the doubanjiang and stir for 1 minute until the oil turns red.
4. Add the ground pork and break it up with the spatula.
5. Cook the pork for 4 minutes until browned, stirring often.
6. Add the garlic, Shaoxing wine, soy sauce and sugar and stir to combine.
7. Pour in the chicken stock and bring to a simmer.
8. Add the drained noodles and toss to coat them in the sauce.
9. Simmer for 5 minutes, stirring occasionally, until the noodles have soaked up almost all the liquid.
10. Stir in the scallion greens.
11. Sprinkle with ground Sichuan peppercorn if using.
12. Transfer to a serving plate.