Introduction Paragraph

Ants Climbing a Tree, or Ma Yi Shang Shu in Chinese, is a spicy and savory noodle dish from Sichuan cuisine, beloved for its rich umami flavor and fiery kick. The name comes from the way bits of ground meat cling to glass noodles, resembling ants climbing twigs. This dish is fast, budget-friendly, and full of flavor—perfect for busy weeknights, spice lovers, or anyone craving authentic Chinese food at home. The silky noodles absorb a deeply aromatic sauce, making every bite addictive.

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Prep and Cook Time

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 2–3

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Ingredients List

• 100g mung bean vermicelli (glass noodles)
• 150g ground pork or chicken (or plant-based mince for vegan version)
• 1 tablespoon vegetable oil
• 1 tablespoon doubanjiang (spicy fermented broad bean paste)
• 1 teaspoon soy sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon Shaoxing wine (optional)
• 1 teaspoon sugar
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 1 cup chicken or vegetable stock
• 2 scallions, chopped
• Sichuan peppercorn (optional, for authentic flavor)

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Instructions

Step 1: Soak the Glass Noodles

Soak noodles in warm water for 10 minutes until softened. Drain and set aside.
Why this matters: Glass noodles cook fast—pre-soaking helps them stay springy, not mushy.

Step 2: Stir-Fry the Aromatics and Meat

Heat oil in a wok. Add garlic, ginger, and doubanjiang. Fry for 30 seconds, then add ground pork. Cook until browned and fragrant.
Why this matters: This step builds the flavor base — doubanjiang and aromatics infuse the oil and meat with heat and umami.

Step 3: Simmer with Sauce

Stir in soy sauce, dark soy, sugar, and Shaoxing wine. Pour in the stock and bring to a simmer.
Why this matters: The sauce needs to be balanced and slightly soupy so noodles absorb the flavor while finishing in the pan.

Step 4: Add Noodles and Finish

Add softened noodles to the wok. Toss to coat and cook for 2–3 minutes until the liquid is mostly absorbed. Top with scallions and Sichuan peppercorn if using.
Why this matters: Glass noodles act like sponges—this final simmer locks in bold flavor and gives the dish its signature texture.

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Suggested Add-ons or Toppings List

• Crushed roasted peanuts
• Drizzle of chili oil
• Blanched spinach or bok choy on the side
• Pickled mustard greens
• Extra chopped garlic for punch

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Health Benefits Section

• Glass noodles – Gluten-free and low in fat
• Garlic and ginger – Anti-inflammatory and digestion-supporting
• Scallions – Rich in antioxidants
• Sichuan peppercorns – Aid in blood circulation and digestion
• Ground pork – Protein-packed (swap for tofu to reduce fat)

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FAQs (Frequently Asked Questions)

1. Why is it called “Ants Climbing a Tree”?
Because the minced meat resembles tiny ants clinging to thin noodles like branches.

2. Can I make this vegan?
Yes! Use plant-based ground meat or crumbled tofu and vegetable stock.

3. Is this very spicy?
It can be spicy. Reduce or omit doubanjiang for a milder version.

4. Can I use rice noodles instead?
Glass noodles are traditional, but rice noodles can work in a pinch—just adjust cooking time.

5. How do I store leftovers?
Keep in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of water.

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Nutritional Information Table (per serving)

Nutrient	Amount
Calories	420
Protein	18g
Fat	15g
Carbohydrates	52g
Fiber	2g
Net Carbs	50g

Approximate values based on pork and standard ingredients.

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Diet Tags or Labels

Spicy • Quick Meal • Chinese Cuisine • High-Protein • Can Be Made Gluten-Free • Can Be Vegan

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Conclusion

Ants Climbing a Tree is a playful name for a seriously flavorful dish. Spicy, saucy, and satisfying, it’s a go-to for those who love bold Sichuan flavors with minimal effort. Whether you’re exploring Chinese cuisine or revisiting a nostalgic favorite, this dish is easy to master and even easier to love. Don’t forget to save or share this recipe—you’ll want to make it again!