Ants Climbing a Tree
Ants Climbing a Tree is a simple, homey Sichuan dish that is flavorful, quick, and satisfying. It comes together in less than no time. And, despite the odd name, no ants were hurt in making this deliciousness.
Chinese restaurants were the first restaurants I started venturing out to when I moved to the United States. I remember those days vividly because I was a real picky eater. No, thank you. What IS that? Do you mean to tell me people actually eat this? Not me!!! Those were my chants.
Like most people moving to a different part of the world and dealing with culture shock, I slowly but surely became acclimated to my new environment and foods. It was a far cry from the adventurous eater today I am today.
Eating raw fish without blinking an eye? (My family thinks I’m from another planet). However, that process began in an unlikely place, in Asian restaurants.
What Is Ants Climbing a Tree?
When I decided to branch out, I went straight to a bookstore, bought several cookbooks on Chinese cooking, and started experimenting with Asian flavors. The book that contributed most to my change of attitude was Land of the Plenty by Fuchsia Dunlop. I love her simple approach.
Her recipe for ants climbing a tree is one I’ve made way too often and have adapted to suit my tastes and available ingredients. Its ease of preparation makes it versatile and fun. Ants climbing a tree is quick, easy, and straightforward, hitting the spot every time. I make it now for my son, who is a fan of all things noodles.
Why the name? It refers to the tiny bits of ground pork (ants) clinging to the noodles (the tree). Kinda neat, eh? Yeah, I’m not going to lie; the name got my attention.
What You’ll Need to Make It
- Noodles, but not just any noodles. Mung bean glass vermicelli noodles are classic, but sweet potato noodles work great, too.
- Shaoxing rice wine is another traditional ingredient, but any rice wine will deliver the umami you want. Use dry sherry or skip the wine if you don’t have rice wine.
- Pork – I used ground pork, but minced pork is the usual. I wanted fast and easy. That said, beef and chicken are also delicious.
- Peanut oil provides a tasty nuttiness, but any cooking oil that can handle the heat is good.
- Seasonings – Garlic, ginger, soy sauce (light and dark), and chili bean paste are oh-so-savory and delicious. Sometimes, I use sambal chili paste, Korean red pepper paste, or sriracha instead of fermented chili bean paste (doubanjiang). Have fun experimenting with these if you can’t get black bean chili paste.
- Chicken stock gives you a flavorful liquid that tastes so much better than water.
- Vegetables – Bok choy, scallions, Chinese basil, and carrots deliver flavor and nutrition.
How to Make Ants Climbing a Tree
- Noodles – Begin by soaking noodles in hot water for 7-10 minutes. Drain them just before starting to cook the pork.
- Heat peanut oil in a wok or saucepan, swirl to thoroughly coat the pan, and add the garlic, ginger, and chili bean paste and stir until fragrant, from 30 seconds to a minute, but be careful not to let it burn. (Photo 1)
- Meat – Add the ground meat, a pinch of salt, rice wine, and light soy sauce. Continue stir-frying for 2-3 minutes until all the ingredients come together and the meat browns. (Photos 2-3)
- Assemble – Add drained noodles to the pan and stir, then add the basil, carrots, and bok choy. Pour in stock with dark soy sauce. (Photo 4)
- Simmer – Bring the mixture to a boil, lower the heat, and simmer over medium for about 5 minutes so all the flavors can come together and the noodles absorb the liquid. Adjust seasonings with salt and light soy sauce. (Photos 5-6)
- Serve hot, and enjoy!!!
Recipe Notes
- Any bean thread noodle works just fine. But I like the medium ones because they have more of a bite.
- Sweet potato noodles also work fine. Rice noodles also work but be careful not to overcook them.
What Goes With Ants Climbing a Tree
Steamed rice is ideal, with jasmine being a flavorful pairing. A hot cup of ginger or lemongrass tea is a welcome drink.
More Tasty Noodle Recipes to Try
- Bang Bang Shrimp Pasta
- Chicken Noodle Soup
- Cajun Chicken Alfredo
- Salmon Pasta
- Spaghetti and Meatballs
Ants Climbing a Tree
Ingredients
- ¼ pound (120g) bean thread noodles (vermicelli, cellophane, sweet potato noodles, or rice noodles)
- 1 teaspoon (5ml) Shaoxing rice wine
- salt to taste
- ⅓ pound (150g) ground pork, beef, or chicken
- 2 tablespoons (30ml) or more peanut oil
- 1 teaspoon (3g) minced garlic
- ½ teaspoon (1-2g) minced ginger
- 2 teaspoons (10ml) light soy sauce
- 2 tablespoons (28g) chili bean paste
- 1¼ cups (300ml) chicken stock
- ½ teaspoon (2-3ml) dark soy sauce (for color)
- 1 head bok choy, sliced
- 3 scallions (green parts only) finely sliced
- 4-5 Chinese basil leaves
- ½ cup (75g) carrots, sliced (optional)
Instructions
- Soak the noodles in hot water for 7-10 minutes. Drain them just before you start cooking.
- Heat peanut oil (or canola) in a wok or saucepan, swirl to thoroughly coat the pan, and then add the garlic, ginger, and chili bean paste. Stir for 30 seconds to a minute until fragrant, but be careful not to let it burn.
- Add ground meat and lightly salt. Add the rice wine and light soy sauce. Continue stir-frying for 2-3 minutes until all the ingredients come together and the meat browns.
- Add drained noodles, stir, and add basil, carrots, and bok choy. Pour in stock with dark soy sauce.
- Bring to a boil. Reduce heat to simmer over medium for 5 minutes or more so all the flavors come together and the noodles absorb the liquid. Adjust seasonings with salt and light soy sauce.
- Remove and serve hot.
Tips & Notes:
- Any bean thread noodle works just fine. But I like the medium ones because they have more of a bite.
- Sweet potato noodles also work fine. Rice noodles also work as long as you don’t overcook them.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Thank you for sharing this recipe. It was fairly easy to make on a weeknight. I didn’t have Chilli bean paste, so substituted with sriracha instead, but found it a bit too spicy. Will put less next time. The kids loved it, so will definitely make it again!
Thank you for taking the time to comment, Mary. Just adjust the heat so it’d be bearable for the kids.
Was really excited to make this but it didn’t turn out as expected. I used glass noodles (bean thread noodles as stated) & it just ended up mushy. Will give it another try but not cook the noodles first.
Sorry to hear it didn’t work out for you. Next time , under cooker the noodles before adding to the pot. After you add , give it a few minutes . Do not over cook.
What should(?) could(?) be served to complete the meal?
I prefer the thread size noodles personally, but that’s me.
Some steamed vegetables on the side.
Soak glass noodles in hot tap (not boiling) water for 20 minutes, drain for 10 minutes. Cut noodles into 3 -4 inch sections. This soaking will allow noodles to soak up sauce.
Nice!! Thanks for sharing, Bruce!
Made this tonight, mom and I loved it !! We used the wrong noodles, they were the very thin bean curd noodles, instead of thicker like in the photos. But, was simple, quick, and delicious.
I am becoming a big fan of your recipes. We tried the crisp baked chicken thighs as well and loved them. Going to be searching your recipes to see what else we are going to make. 🙂
Awesome! Thank you so much for taking the time to let me know. Happy Cooking Michael!!!
I made this with whatever I had in my pantry (used ketchup instead of bean paste, a can of lentils, cubed bacon and only carrots, fish sauce instead of light soy sauce) and it still came out great!! I followed the basic recipe otherwise. I will make lots of versions of this recipe. Now I know what to do with the rest of the vermicelli which to tell the truth I usually don’t like , but bought a whole packet because they were on sale. 5 stars for versatility
I tried it again closer to the original (no bean paste I used tomato and sugar, sorry to all the Sichuanese…) plus more soy sauce, it turned great. Next time I’ll try anchovy paste, garlic and lemon plus colatura for a not very Chinese but (I hope) tasty maritime Italian change. Nice fridge recipe and sorry to all the Sichuanese again
Looks delicious, looking forward to making this! Quick question, how much garlic and ginger do you stir fry? I’m not sure if I just missed it in the ingredients list 🙂
My bad. Recipe updated . Do let me know how you it works out for you.
Even my picky eater loves this one. Thanks for sharing!!
It is always good to know when kids love a new dish! Thanks for the feedback
Ohhh my God, i love this blog, ich liebe dieses Blog… I actually landed here because i was looking for how much calories Ndole could have (Diet things)…Now I’m stuck here like for about 2Hours looking at appetizing recipes (Diet Fail 😀 ) ..There are so many interesting, international and easy meals on your Blog. It’s very beautiful. Thank You
#A cameroonian Food Lover in Germany 🙂
Hi Laurence, sorry about your diet. But so happy you found me. Here is the good news, I do have plenty of healthy recipes here, that are not calorie laden. So go ahead and make them you are going to love them too- I promise. Thank you so much for taking the time to comment. Please do let me know which ones you try out.
This is so cool! I can’t believe I’ve never heard of this before!! It really is so easy too. Something I could throw together any night of the week – awesome! 🙂
That’s the beauty of this Dish!
Hi Imma! This looks and sounds great, definitely going on my to make list. Thanks for sharing.
P.S Love your Thai basil chicken recipe.
Hi Clara! do let me know how it works for you. Thanks.