Ants Climbing a Tree

    40 min

    Also known as stir-fried bean vermicelli with minced pork. This Sichuan dish is simple, hearty and delicious. Serve as a main course for dinner.

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    Serves: 3 - 4

    • 100g minced pork
    • 2 teaspoons Shaoxing wine
    • 2 tablespoons vegetable oil
    • 150g dried bean thread vermicelli, soaked until soft and drained
    • 1 1/2 tablespoons vegetable oil
    • 1 tablespoon chilli bean paste (toban djan)
    • 1/2 teaspoon finely chopped ginger
    • 1/2 teaspoon finely chopped garlic
    • 1/8 teaspoon chilli powder
    • 1 1/2 tablespoons soy sauce
    • 150ml chicken stock
    • 1/8 teaspoon monosodium glutamate (MSG)
    • 2 teaspoons finely chopped spring onion

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Combine the minced pork, salt and Shaoxing wine in a bowl. Mix well and set aside for 5 minutes.
    2. Heat 2 tablespoons oil in a wok until hot over high heat. Stir-fry the vermicelli until the noodles absorb all the oil. Set aside.
    3. Heat the remaining oil in the wok and stir-fry the minced pork until lightly brown.
    4. Add the chilli bean paste, ginger, garlic and chilli powder. Stir well.
    5. Stir in soy sauce, chicken stock and vermicelli. Cook for a few minutes or until the wok is dry. Season with MSG, garnish with spring onion and serve.


    Bean thread vermicelli (also known as cellophane noodles), chilli bean paste, Shaoxing wine and monosodium glutamate can be purchased in Chinese/Oriental speciality shops.

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