Ants Climbing a Tree (Sichuan Glass Noodles with Minced Pork)
Quick answer
Ants climbing a tree - mayi shang shu - is a Sichuan home dish named for the way tiny pieces of minced pork cling to slippery glass noodles, visually recalling ants on twigs.
What makes this special
- Minced pork clings to slippery glass noodles in Ants Climbing a Tree, a savory Sichuan classic.
- Slightly underdone glass noodles absorb the doubanjiang broth completely
- Fermented doubanjiang and soy sauce form the Sichuan flavor backbone
Key ingredients
Core cooking flow
- 1 Soak 120g glass noodles in lukewarm water for 10 minutes only.
- 2 Slice 40g green onion and keep it aside for the finish.
- 3 Add oil to a pan and heat it over medium heat, then add 1 teaspoon minced garlic.
Ants climbing a tree - mayi shang shu - is a Sichuan home dish named for the way tiny pieces of minced pork cling to slippery glass noodles, visually recalling ants on twigs. The key technique is to soak the noodles only until barely pliable, not fully softened, so they finish cooking in the pan while absorbing every drop of the braising liquid. Doubanjiang, Sichuan's fermented chili-bean paste, provides the spicy, funky backbone; soy sauce pulls the color into a deep amber. The pork must be minced as finely as possible so it adheres evenly along each strand rather than clumping. When the dish is done correctly, the pan is nearly dry, the noodles are deeply saturated in sauce, and the meat is distributed in dense, even flecks. It is the kind of dish made when the pantry has little more than staples, yet it delivers more flavor than its short ingredient list suggests.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
Soak 120g glass noodles in lukewarm water for 10 minutes only.
Drain when the strands bend but still feel slightly firm in the center, so they can finish cooking in the sauce without breaking.
- 2Finish
Slice 40g green onion and keep it aside for the finish.
Loosen 150g ground pork before it hits the pan, breaking up any large clumps so the meat can cling evenly to the noodles later.
- 3Control
Add oil to a pan and heat it over medium heat, then add 1 teaspoon minced garlic.
When the aroma rises, add the pork and stir-fry while pressing it into fine crumbles with a spatula.
- 4Season
When the pork loses its pink color and a little fat appears, add 1 tablespoon doubanjiang and 1 tablespoon soy sauce.
Stir-fry for about 1 minute, keeping the heat controlled so the paste darkens without scorching.
- 5Season
Pour in 180ml water and raise the heat to high until it boils.
Add the drained noodles, loosen them with chopsticks or tongs, and keep the strands evenly submerged in the seasoned liquid.
- 6Finish
Cook and toss for about 3 minutes, until the noodles turn translucent and almost no liquid remains on the pan bottom.
Add the green onion, mix briefly, and serve at once before the noodles swell or clump.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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