Prep 10 mins
Cook 25 mins
In Chinese, Ma Yi Shang Shu translates as Ants Climbing A Tree since the little bits of pork look like ants hanging on for dear life on the noodles.
- 1⁄4 lb chinese dried bean thread noodles
- 2 teaspoons sesame oil
- 3 tablespoons canola oil
- 4 ounces ground pork
- 4 garlic cloves, minced
- 3 inches piece ginger, peeled minced
- 3 tablespoons chinese red chile bean paste (douban jiang)
- 2 tablespoons light soy sauce
- 3 teaspoons chinese rice wine
- 1 1⁄2 cups chicken stock
- 2 tablespoons dark soy sauce
- 3 scallions, thinly sliced
- Place noodles and 4 cups boiling water in a bowl; let sit until soft, about 4 minutes. Drain and toss noodles with sesame oil; set aside.
- Heat canola oil in a 14 inch flat-bottomed wok or frying pan over medium-high heat.
- Add pork and cook, breaking up meat, until browned, 5–7 minutes.
- Add garlic and ginger and cook, stirring, until fragrant, about 1 minute.
- Add paste, light soy, wine, and stock and bring to a boil.
- Add noodles and cook, stirring occasionally, until liquid is reduced by half, 8–10 minutes more, and stir in dark soy and scallions.