Ants in a Tree
A simple Szechuan dinner with a crazy name!
- 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
- chef knife
- cutting board
- frying pan
- wooden spoon
- Place a 12-inch sauté pan over high heat for 1 minute.
- Add the oil and swirl to coat the bottom and sides of the pan. Once the oil shimmers, add the ground pork.
- Stir constantly for 2 minutes, breaking the meat up into very small pieces.
- 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.
- Reduce the heat to medium-high and add the broth. Cook until reduced, approximately 3 minutes.
- 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.
- Serve immediately with the remaining green onions.