“This is my version of a famous dish often called ‘ants climbing a tree’ noodles,” says Tony Tan. “It’s made with minced meat, often pork, but whatever mince you use, it’s the way the meat clings to the noodles as you lift them that gives it the rather poetic name. I’m using mung bean noodles (also called cellophane or bean-thread noodles) for this recipe, but any kind of noodle is fine, such as thin rice or wheat noodles. You just need to adjust the timing for the noodles to cook through.”
Serves 2–4
Ingredients
3 or 4 dried shiitake mushrooms
250g minced pork
1 tablespoon Shaoxing wine
1 or 2 tablespoons doubanjiang (chilli bean paste)
1 teaspoon cornflour (cornstarch)
200g dried mung bean noodles (see note)
¼ cup (60ml) neutral oil
1 or 2 long red chillies, seeds removed, thinly sliced
½ cup (125ml) chicken stock, plus an extra ½ cup (125ml) as needed
½ teaspoon caster (superfine) sugar
Salt and white pepper, to taste
Light or dark soy sauce, to taste
1 cup (125g) chopped garlic chives (2cm pieces)
Method
Soak the dried mushrooms in hot water for 20 minutes. Drain and squeeze out excess water, discard the stems, then cut the caps into fine dice. Add the pork, Shaoxing, doubanjiang and cornflour to a bowl, mix well to combine, and leave for 15 minutes to marinate. Place the noodles in a bowl, pour cold water over the top and soak for 10 minutes or until tender. Drain well.
Heat the oil in a wok, add the mushrooms and chilli and stir-fry until fragrant (1–2 minutes). Add the marinated pork and stir-fry for 2–3 minutes, breaking up the meat as you fry so there are no lumps, then add the noodles along with the stock, sugar, salt and pepper and soy sauce, adjusting to taste. Cook, stirring now and then, until most of the liquid has been absorbed. If the noodles are absorbing liquid too quickly, add another ½ cup (125ml) stock. Stir in the garlic chives just before serving.
Mung bean/glass/bean thread noodles may be soaked in hot water briefly but must be used immediately, as they have a tendency to turn mushy if left too long.
