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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

‘Ants Climbing A Tree’ Noodles

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Spice fans will love my take on this Sichuan classic: beef mince and a rich, spicy sauce that soaks into bouncy noodles. Guys, this weeknight dinner is a goodie for all the right reasons. Feel free to miss out the cooking wine if you want it alcohol-free, otherwise enjoy the fragrance it lends to the dish.

WATCH THIS RECIPE

‘ANTS CLIMBING A TREE’ NOODLES

PREP TIME

10 minutes
COOK TIME

15 minutes
SERVES

2
Ingredients

80g (2.8 oz) glass noodles (also known as cellophane or mung bean noodles)

1 tbsp vegetable oil

1½ tbsp douban jiang chilli paste*

1 tbsp finely chopped ginger

200g (7 oz) beef mince

1 tbsp Shaoxing cooking wine

1 tbsp soy sauce

1 tsp dark soy sauce

1 tsp sugar

1 cup chicken stock

1 tsp finely grated garlic

2 tbsp finely chopped spring onion (scallions)

Steps
Step 1

Soak the noodles in room temperature water for 10 minutes or until they’re just pliable. Drain and set aside for later.

Step 2

Heat the vegetable oil in a wok or frying pan over medium heat. Add the douban jiang and ginger and stir-fry for about 10 seconds. Then add in the beef. Stir-fry until the beef is almost cooked. Then add the Shaoxing wine, soy sauce, dark soy sauce and sugar. Stir-fry for about half a minute. Then add the chicken stock. Allow to simmer for 2 minutes. Then add in the noodles. Toss the noodles in the sauce for 2-3 minutes or until the noodles have soaked up all the sauce. Turn the heat off and toss through the grated garlic and the spring onions. Serve warm.

Note Icon

Notes:

– Douban jiang is a spicy fermented chilli bean paste. Find it at your Asian grocery store or order it online.

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What our customers say

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Lidia
June 23, 2022
Rated 5 out of 5

Quick, tasty and... funny-looking:)

It’s extremely easy and fast to make, tastes delicious and you can easily adapt the level of spiciness to your liking. And it makes a huge portion out of the amount of ingredients in the recipe:) We had some leftovers that were really good when warmed up later on:)

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