A noodle lunch for four doesn't come easier than this Sichuan style bean thread vermicelli dish with spicy pork mince, famously called 'Ants Climbing Tree' because of the way pieces of mince clinging onto the noodles like a pile of ants crawling up a tree. How's that for an imagery? Bean thread vermicelli comes in dry packages like rice vermicelli but has a finer texture. Once rehydrated, they become translucent and hence also known as 'glass noodles' . In this dish, they quickly soak up the deliciousness of the instant meat broth flavoured by ginger, a little soy, chilli bean sauce (Toban Djan) and water (or chicken stock for a richer taste). Garnish with chopped spring onion. Get your wok out and have a play with these fun ingredients. Your meal will be ready in minutes. I recommend serving this with my smashed cucumber salad.
Serves 4
INGREDIENTS
- 160g / 5½oz dry bean thread vermicelli
- 1 tablespoon vegetable oil
- 2 tablespoons fresh ginger, finely chopped
- 1½ tablespoons chilli bean sauce (Toban Djan)
- 250g / 9oz pork mince
- 2 cups chicken stock or water
- 2 teaspoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 2 spring onions, about ¼ cup, finely chopped
METHOD
- Soak the dry bean thread vermicelli in a large bowl of cold water until soft, about 10 minutes. Drain and set aside.
- In a wok over medium high heat, add the oil and chopped ginger. Sauté for about 1 minute or until fragrant. Add the chilli bean sauce. Cook for another minute, stirring. Add the pork mince. Use the spatula to break up the meat, then stir fry until cooked through.
- Add the stock or water, light soy sauce, dark soy sauce and sugar. Bring it to boil.
- Add the vermicelli. Reduce heat to medium and toss everything together for 1-2 minutes until most of the liquid has evaporated and the noodles are tender. Remove from heat. Add most of the chopped spring onions and give it a final mix. Divide the noodles among four bowls, garnish them with the remaining spring onions.
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