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.
Ingredients
Adjust Servings
Instructions
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Mince the ginger, garlic, and spring onions, separating the green and white parts. For the mince, I used minced Meat Magic, but you can also use mushroom, tofu, or any other kind of vegan protein.
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Break the glass noodles into short lengths. Cook the glass noodles in boiling water until the noodles no longer have an opaque center.
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Heat 2 tbsp of oil over medium heat in a non-stick pan and add the ginger, garlic, and spring onion whites.
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Add 2 tbsp of fermented chilli paste and fry until the oil turns red.
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Add the mince, 1 tbsp of Chinese cooking wine, 2 tbsp of soy sauce, 0.5 tbsp of dark soy sauce, 1 tsp of sugar, and half a cup of water. Mix well.
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When the sauce starts to boil, add the glass noodles. Put the lid on and let it cook down until the sauce is almost dry, about five minutes.
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Garnish with the spring onion greens and serve with rice!
