Category: Gluten-Free, Noodles, Sides
Cuisine: Chinese / TW / HK
Cooking Method: Stir Fry
Yields: 2 Servings Difficulty: Easy Prep Time: 5 Mins Cook Time: 20 Mins Total Time: 25 Mins
This Sichuan spicy glass noodle is called 蚂蚁上树 in Chinese, which translates to “ants climbing a tree”. Apparently, the mince scattered over the vermicelli looks like ants. Honestly, I can’t see the resemblance, but at least it’s an interesting dish name, right?
This dish has the classic Sichuan trinity of ginger, garlic, and spring onion, as well as the staple fermented chilli paste. All these delicious flavours are absorbed by the glass noodles. Meanwhile, the mince adds an extra level to the texture, making this spicy glass noodle dish so very toothsome!
I used thick sweet potato noodles, but tapioca noodles or thin glass noodles work for this dish too.