Ants Climbing a Tree (Sichuan Glass Noodles with Minced Pork)

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.

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.

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.

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.

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.

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.