Ants in a Tree


  • 4 1/2 oz mung bean noodles
  • 2 oz soya sauce
  • 1 Tbsp rice wine
  • 1 Tbsp sambas chili paste
  • 1 tsp corn starch
  • 10 oz ground pork
  • 1 Tbsp canola oil
  • 4 green onions, chopped, divided
  • 1/2 cup chicken broth


  • measuring spoons and cup
  • weigh scale
  • medium bowl
  • whisk
  • chef knife
  • cutting board
  • frying pan
  • wooden spoon

Prep time:




Cook time:


Recipe submitted by:

Marnie Mennell

Recipe attribution:

Alton Brown

  1. Place a 12-inch sauté pan over high heat for 1 minute.
  2. Add the oil and swirl to coat the bottom and sides of the pan. Once the oil shimmers, add the ground pork.
  3. Stir constantly for 2 minutes, breaking the meat up into very small pieces.
  4. Add 2/3 of the green onions and continue cooking and stirring until the meat is well browned and in very small pieces, approximately 2 minutes.
  5. Reduce the heat to medium-high and add the broth. Cook until reduced, approximately 3 minutes.
  6. Slowly add handfuls of the noodles to the pan, tossing with the meat mixture until combined and the pieces of meat cling to the noodles and no liquid remains.
  7. Serve immediately with the remaining green onions.