Spicy Pork with Cellophane Noodles (Ants on Trees)

READY IN: 35mins
Recipe by Sueie

Cellophane noodles with spicy sauce speckled with bits of pork- the "ants" in the dish's name. Always popular. Have made a vegetarian version using tofu instead of the pork.

Top Review by CeeBee

This gets an A+ on taste. The texture of the finished dish was a little too gloopy for me, but I think that may just be the nature of cellophane noodles. I, too added scallions to the finished dish, to perk up the color and to add some contrasting texture. I was fresh out of fresh ginger, so (shhh to don't tell anyone) I used powdered. It was the good stuff, though, from Penzys. I'm thinking about using the marinade on sliced pork next time I do a stir-fry.

Ingredients Nutrition


  1. Marinate the pork: In a small bowl combine the pork with the marinade ingredients.
  2. In a bowl soak the noodles in warm water for 15 minutes, drain and cut into 3- 4 cm pieces.
  3. In a wok heat the vegetable oil over moderately high heat and stir fry 1/4 cup of the shallots, garlic and ginger for 30 seconds.
  4. Add pork and chilli and stir fry the mixture, breaking up the lumps until meat is no longer pink.
  5. Add noodles, broth, soy sauce, vinegar and sugar and simmer until the noodles have absorbed the liquid.
  6. Transfer to serving plate, drizzle with sesame oil and sprinkle with coriander and remaining shallots.

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