Ants Climbing a Tree Glass Noodles – A Classic Sichuan Dish
Ants Climbing a Tree Glass Noodles is a traditional Sichuan dish featuring translucent mung bean noodles coated in a savory, spicy sauce with seasoned minced pork. The noodles absorb the flavorful broth, garlic, ginger, soy sauce, and chili bean paste, resulting in a rich and satisfying meal. Known for its distinctive name and appealing appearance, the dish offers a perfect balance of texture and bold flavor. Despite its restaurant-quality taste, it requires simple ingredients and minimal preparation. Popular throughout China, it represents the essence of Sichuan cuisine through its aromatic spices and comforting qualities. Whether served as a main course or part of a larger feast, this classic noodle dish delivers an unforgettable dining experience.
Ingredients
For the Noodles
- 8 ounces glass noodles (mung bean vermicelli)
- Warm water for soaking
For the Meat Mixture
- 8 ounces ground pork
- 1 tablespoon vegetable oil
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 green onions, sliced
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Sichuan chili bean paste (Doubanjiang)
- 1 teaspoon sugar
- 1 cup chicken broth
- ½ teaspoon white pepper
- 1 teaspoon sesame oil
Garnish
- Chopped green onions
- Fresh cilantro
- Toasted sesame seeds
Instructions
- Soak the glass noodles in warm water for 15 minutes until softened.
- Drain the noodles and set aside.
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Add garlic and ginger and sauté until fragrant.
- Add ground pork and cook until browned and fully cooked.
- Stir in the chili bean paste and cook for one minute.
- Add soy sauce, dark soy sauce, sugar, white pepper, and chicken broth.
- Bring the mixture to a gentle simmer.
- Add the softened glass noodles and toss gently.
- Allow the noodles to absorb the sauce while simmering for 5–7 minutes.
- Drizzle with sesame oil and stir well.
- Garnish with green onions, cilantro, and sesame seeds before serving.
Notes
- Mung bean glass noodles provide the most authentic texture.
- Doubanjiang adds traditional Sichuan flavor.
- Ground chicken can replace pork if preferred.
- The noodles continue absorbing sauce after cooking.
- Adjust spice levels according to taste.
- Fresh ginger enhances the dish's aroma.
- Serve immediately for the best texture.