Ma Yi Shang Shu (Sichuan Noodles and Pork)

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.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

Directions

1. 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.
2. Heat canola oil in a 14 inch flat-bottomed wok or frying pan over medium-high heat.
3. Add pork and cook, breaking up meat, until browned, 5–7 minutes.
4. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute.
5. Add paste, light soy, wine, and stock and bring to a boil.
6. Add noodles and cook, stirring occasionally, until liquid is reduced by half, 8–10 minutes more, and stir in dark soy and scallions.