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This dish is made from mung bean
noodles (also known as bean thread noodles or Chinese vermicelli).
These are normally very thin, and after soaking in water become
translucent. They make an interesting change from the more
usual wheat flour noodles. Now, about that name: the bits of
minced meat are meant to stick to the noodle strands, and that,
so they say, looks like ants crawling through the branches
of a tree. Fanciful maybe, but very easy to remember.
Serves 4 to 6
Ingredients
200g (7 oz) mung bean noodles
200g (7 oz) lean minced pork
4 tablespoons soy sauce
1 tablespoon rice wine
2 tablespoons chilli sauce
1 teaspoon corn flour
1 tablespoon vegetable oil
3 stalks scallions, sliced into small pieces
1/2 cup chicken stock
Garnish: cilantro or scallions
Method
- Add soy sauce, rice wine, chilli sauce, and corn flour
to a bowl. Mix in pork and marinate for 30 minutes.
- Soak the
noodles in hot water for 20 minutes, then drain.
- Heat the
wok, and add the oil. Cook the pork mixture over a high
heat for 2 minutes. Add scallions and cook until pork
is browned.
- Add chicken stock, bring to a boil. Reduce heat
and cook for a further 2 or 3 minutes, stirring well.
- Add
noodles to wok. Stir until noodles and sauce are blended
well together and most of the liquid has been absorbed. Garnish
and serve.
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