ANTS CLIMBING A TREE – DON’T LET THE NAME FOOL YOU, THIS IS SO DELICIOUS!!
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Before we had kids, I loved making this as a late night snack/dinner after work. I came by this recipe while I was watching Good Eats. After I have made this several times, I added a few ingredients to this dish to make it my own.
Now that we have kids, they both eat this dish! Yes!!
I love that the noodles are so light and you are not left with a huge bloated feeling. Score! The noodles in this dish are made from mung bean, which makes them gluten free. If you wanted to make this dish entirely gluten free you could by subbing out the soy sauce with tamari. Mung bean noodles are also called cellophane noodles.
- 4 1/2 ounces mung bean noodles
- 2 ounces soy sauce
- 1.5 ounces rice wine vinegar
- 1 ounce mirin
- 1 tablespoon sambal chili paste
- 1 tablespoon cornstarch
- 1 lb . ground pork ground turkey is a great option that I have used as well
- 1 tablespoon grapeseed oil
- 1/2 cup chicken stock
- Gather all ingredients and equipment.
- Soak the noodles in enough hot water to cover by 1 inch for 20 minutes. Use kitchen shears to cut the noodles into 3 to 4-inch pieces and drain thoroughly in a colander for 10 minutes.
- Whisk together the soy sauce, rice wine vinegar, mirin, and chili paste in a medium bowl. Add the cornstarch and mix until combined. Add the pork (or your meat of choice) and mix until thoroughly integrated. Set aside for 30 minutes.
- Place a 12-inch sauce pan or wok over high heat for 1 minute. Add the oil and swirl to coat the bottom and sides of the pan. Once the oil shimmers, add the meat mixture. Stir constantly for 2 minutes, breaking the meat up into very small pieces. Cook until the meat is golden brown, approximately 2 minutes. Reduce the heat to medium-high and add the broth. Cook until reduced, approximately 3 minutes.
- Slowly add handfuls of the noodles to the pan, tossing with the meat mixture until combined and the pieces of meat cling to the noodles and no liquid remains.
Recipe Adapted from Alton Brown