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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!)

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

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

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.

For the garlic prawns, heat the olive oil in a wok or frying pan over high heat. Add the garlic and cook for 10 seconds before adding the prawns and chilli flakes. Stir-fry until the prawns are almost cooked. Add the soy sauce and stir-fry for another 10 seconds or until the prawns are just cooked through.

Spoon the risotto onto serving plates (loosen with a little extra broth and/or butter if it has thickened too much). Top with prawns and spoon over the garlicky sauce from the bottom of the pan. Sprinkle over a little more parmesan and the parsley. Serve immediately.

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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