A very popular and very spicy Szechwan noodle dish. Easy and fun to make! I like to add a little garlic to this when I make it. About a tablespoon or so. If you prefer less spicy food, omit the green and red chili peppers. The dish is delicious even without them. The Spicy Bean Sauce (AKA Ma Po Sauce) isn't actually very "hot" at all, but definitely do not omit this ingredient! You will probably need to go to an asian market for this one. The only type I'm able to find is by Lee Kum Kee. UPC 0-78895-61000-0. Chinese chili sauce (Siracha) also works in a pinch. Serve with some rice and enjoy!
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Units: US | Metric
- 1/4 lb bean threads
- 1/4 lb ground pork
- 3 tablespoons green onions, chopped
- 1 tablespoon fresh ginger, finely chopped
- 1 -2 tablespoon szechuan hot bean sauce
- 1 tablespoon rice wine (or dry sherry)
- 1 tablespoon soy sauce (light or dark)
- 1 teaspoon salt
- 1 cup chicken stock
- 3 -5 tablespoons peanut oil
- 2 -3 fresh red chili peppers (optional)
- 2 -3 dried mushrooms (optional)
- 1 serrano pepper (optional)
- 1 dash sesame oil, to taste
- 1Soften the noodles briefly in warm water. When they are soft, mostly clear and pliable, drain and cut both ends to shorten them to manageable lengths.Be careful not to over soak. Set aside.
- 2To prepare the red peppers: Top and seed the red peppers and chop finely. If using dried red peppers, soak in warm water until softened, then seed and chop. Set aside.
- 3To prepare the green pepper: Top, seed and cut into shreds. Fry shortly in 1 Tbsp cooking oil on high heat with a pinch of salt. Set aside.
- 4To prepare mushrooms: Soak dried mushrooms in warm water until softened. Cut away the tough stems and cut the mushrooms into 1/2 inch pieces. Set aside.
- 5Chop the ginger and green onions. Put them both on a small plate with the hot bean sauce and red peppers. Set aside.
- 6In a bowl, mix the rice wine, soy sauce, salt, mushrooms and chicken stock. Set aside.
- 7Heat the oil in a wok or large pan until hot. Add the pork and toss until grey, breaking up the pork into very tiny bits as you do.
- 8Add the ginger, onions, peppers and bean sauce and stir it well.
- 9When the pork and ginger have absorbed the red color from the bean sauce and become strongly aromatic, add the bowl containing the wine, soy sauce, salt and stock.
- 10Reduce heat and stir once.
- 11Add noodles.
- 12Simmer, stirring occasionally until the liquid is absorbed.
- 13Stir in green peppers with sesame oil.
- 14Serve immediately and enjoy!
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Nutritional Facts for Ants Climbing a Tree ( Ma-Yi Shang Shu )
Serving Size: 1 (141 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 204.1
- Calories from Fat 160
- Total Fat 17.8 g
- Saturated Fat 4.2 g
- Cholesterol 22.2 mg
- Sodium 935.4 mg
- Total Carbohydrate 3.1 g
- Dietary Fiber 0.1 g
- Sugars 1.1 g
- Protein 6.9 g
The following items or measurements are not included:
szechuan hot bean sauce