Ma Yi Shang Shu (Ants Climbing Trees)

Ingredients

• 1/2 lb ground pork
• 1 teaspoon cornstarch
• 1 1/2 tablespoons light soy sauce
• 2 tablespoons rice wine
• 1 teaspoon sesame oil
• 6 ounces bean thread vermicelli
• 2 tablespoons vegetable oil
• 4 scallions, finely chopped
• 1 garlic clove, crushed
• 1 tablespoon ginger, finely chopped
• 2 teaspoons chili bean sauce
• 3/4 cup chicken broth
• 1/2 teaspoon sugar
• 2 scallions, thinly sliced on the diagonal (green bit only, for garnish)

Directions

1. 1

   Combine pork, cornstarch, 1 tablespoons soy sauce, 1 tablespoons rice wine, and 1/2 teaspoons sesame oil in a bowl. Marinate for at least 30 minutes.

2. 2

   Place noodles in a bowl, cover with boiling water, and soak for 3-5 minutes (check for softness), then drain well.

3. 3

   Heat a wok over high heat, and add the vegetable oil. Cook the four chopped scallions, ginger, garlic, and chilli bean sauce for about 10 seconds.

4. 4

   Add the meat mixture and cook for two more minutes, making sure to stir to break up any lumps.

5. 5

   Stir in the stock, sugar, and the remaining soy sauce, rice wine, and sesame oil.

6. 6

   Add the noodles to the wok and toss to combine. Bring to a boil, then reduce heat to low and simme for 7-8 minutes (or until the liquid is almost completely absorbed).

7. 7

   Garnish with the remaining scallions and serve.