“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."
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!