“Ants Climbing a Tree” (Ma Yi Shang Shu) is a classic Sichuan dish with a fun name—the minced meat clinging to the vermicelli noodles looks just like little ants climbing up a tree branch! This dish is famous for being wonderfully tender, flavorful, spicy, and oh-so-satisfying. Best of all, it’s simple to make and tastes amazing with rice.
Today, Anna is excited to guide you through a beloved home-style recipe that’s sure to become a favorite!
Ingredients:
- Main: 1 small bundle of dried vermicelli noodles, 150g ground pork
- Seasonings/Extras: 1 tbsp Pixian bean paste, minced ginger, minced garlic, chopped green onions (to taste), 1 tbsp light soy sauce, 1/2 tbsp dark soy sauce, a pinch of salt, a pinch of sugar, a pinch of MSG, 1 small bowl of chicken stock or water, cooking oil, and a little Sichuan peppercorn oil
Key Steps
1. Preparing the Noodles
Let’s start by soaking the vermicelli noodles in warm water for about 15 minutes, until they’re soft and springy. If you have kitchen scissors handy, snip them into shorter segments (about 10-15cm/4-6 inches)—it makes them easier to eat! Once they’re soft, drain them well and set aside.
(A quick tip: Don’t use hot water to soak or boil them, or the noodles can get mushy.)
2. Sautéing the Ground Pork
Heat the wok with a little cold oil. Add the ground pork and stir-fry over medium heat until it's crispy and has rendered its fat. Add the minced ginger, garlic, and Pixian bean paste, and continue to stir-fry until the red oil comes out.
3. Adding Flavor to the Sauce
Add light soy sauce, dark soy sauce, sugar, and salt to taste. Pour in the stock or water and bring to a boil.
4. Flavoring the Noodles
Reduce the heat to medium-low and add the vermicelli noodles, stirring to coat them evenly. Cover the wok and let it simmer for about 1 minute so the noodles can soak up the sauce. (Pay close attention to the heat here: high heat can burn the noodles, and very low heat can make them stick together.)
5. Thicken and Garnish
Turn the heat to high to thicken the sauce. Drizzle a little Sichuan peppercorn oil for extra aroma, sprinkle with chopped green onions, and serve.
Secrets to Success
- Preventing Noodles from Clumping: After soaking, toss the noodles with a little oil to prevent them from sticking. When cooking, stir-fry them quickly.
- Rich, Savory Sauce: Thoroughly stir-frying the bean paste is key. You can also add a small amount of pickled chili to add another layer of flavor.
- Better Texture: For a more savory taste, use ground pork with a little fat. For a crispy crunch, add some fried peanuts at the end!
Origin of the Name
The origin of the name is debated. One theory suggests it was a favorite dish of a character from a play by the Yuan Dynasty playwright Guan Hanqing. Another story claims that writer Guo Moruo named it after seeing how the ground meat looked like ants crawling.
However, the people of Sichuan and Chongqing more commonly and simply refer to it as "Ground Meat with Vermicelli."
Legend
As the story goes, a scholar named Dou Tianzhang was on his way to the capital for the imperial examinations. Before leaving Chuzhou, he gave his daughter, Dou E, to a creditor, an old woman named Cai, to be her future daughter-in-law.
Dou E was a filial daughter-in-law, dutifully caring for her mother-in-law and husband, and their life was a simple but decent one. But before long, her husband fell ill and died, and her mother-in-law also became bedridden. Dou E, with her slender shoulders, took on the burden of the entire household. In addition to getting medicine for her mother-in-law, she found creative ways to prepare delicious, nourishing meals to help her recover. Her mother-in-law's health gradually improved, but their finances became strained, forcing Dou E to go out and buy groceries on credit.
At the butcher's stall, the vendor said, "You haven't paid me for the last two times. I can't let you buy on credit anymore." Dou E pleaded with him, and eventually, worn down by her persistence, he cut her a small piece of meat. As she went to cook, she wondered what she could possibly make with such a tiny amount of meat. Her eyes fell upon a small handful of glass noodles left over from the Chinese New Year, sitting on top of the cupboard.
An idea came to her. She took down the noodles, softened them in boiling water, then minced the meat. She stir-fried the meat with scallions and ginger, then added soy sauce and the noodles, stir-frying for a few moments. Finally, she added some minced garlic scapes and a dash of pepper before serving. Her mother-in-law, lying in bed, asked, "Dou E, what are you making that smells so good?"
"It's stir-fried glass noodles," Dou E replied.
Dou E brought the dish to her mother-in-law's bedside. Before she could pick up her chopsticks, the old woman noticed tiny black specks on the noodles. Squinting, she asked, "Why are there so many ants on this?"
When she learned the full story and tasted the dish, she couldn't stop praising it. She even suggested, "Let's just call this dish 'Ants Climbing a Tree'!"
Pro Tip
Want a lower-fat version? Use ground chicken breast and less oil—the flavor will be just as delicious! Try it with a bowl of millet rice, one bite of noodles, one bite of rice, and you'll want to lick the plate clean!